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Summer Salmon Salad Sandwich

I totally made this on a whim the other night.  My Fireman was at work and I was home alone and hungry. 

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Ok- so not a complete whim.  I picked up some grilled salmon from Central Market intending to have it for dinner the night my Fireman was working- but what I ended up doing with it was genius. 


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So I didn’t make up the original idea for Salmon Salad- but, this was really good.  I actually forgot I was eating fish!  You could totally make this with pouch/canned salmon- even though I opted for the fresh.  I mixed up the dressing and then added the fish after I shredded it with a fork. 

I had leftovers and ate some for lunch the next day- but skipped the bread and scooped the salad with baked natural tortilla chips- talk about filling.  The heart healthy fats from the low fat mayo and salmon- all that protein.  Made for quite the satisfying lunch.

I love these kind of accidents.  My random throwing of ingredients to make something really delicious.  I’m actually surprised I remembered all that I had in there.. But if ever a doubt- my pen and notepad are always within arms reach. 

Summer Salmon Salad Sandwich

Serving Size: 4


  • 1 fresh lemon
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup finely chopped sweet onion
  • 2 tablespoons chopped fresh green onions
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot pepper sauce (such as Tabasco)
  • 2 (6-ounce) salmon filets
  • 8 (1-ounce) sliced pumpernickel bread
  • 3/4 cup thinly sliced cucumber
  • 3/4 cup thinly sliced plum tomato


In a large bowl, finely grate 1 teaspoon lemon rind; squeeze juice from lemon. Add mayonnaise, and next 5 ingredients.

Layer cucumber and tomato evenly over 4 bread slices; top each with about 1/2 cup salmon mixture. Top with remaining 4 bread slices.

Nutritional Information:

293 Calories; Fat: 5 g; Carbohydrate: 34 g; Fiber: 3 g; Protein: 26 g


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