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