I totally made this on a whim the other night. My Fireman was at work and I was home alone and hungry.
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.
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.
Ingredients
- 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
Instructions
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
I like your fantastic web site, I was searching for this all over.
Best regards,
Ron
My Fitness Tips blog http://www.intervalstraining.net