Salmon Salad Sandwich

  • Active Time 15m
  • Total Time 15m

4 sandwiches

Salmon salad served on tangy pumpernickel bread makes for an easy dinner — a double batch will give you lunch the next day.

ingredients

  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
  • 1/4 cup minced red onion
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons reduced-fat cream cheese (Neufchâtel)
  • 8 slices pumpernickel bread, toasted
  • 8 slices tomato
  • 2 large leaves romaine lettuce, cut in half

directions

Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 10192

nutrition information per serving

286 calories; 9g total fat; 3g total saturated fat; 34mg cholesterol; 645mg sodium; 0g carbohydrates; 4g fiber; 22g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.