Salmon Salad Sandwich

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

Salmon Salad Sandwich
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 15 minutes

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
  1. 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.


Nutritional Facts

Servings
4
Serving Size
1 sandwich
Calories
286
Carbohydrates
29 g
Fat
9 g
Saturated Fat
3 g
Protein
22 g
Cholesterol
34 mg
Dietary Fiber
4 g
Potassium
262 mg
Sodium
645 mg
Yield
4 sandwiches
Exchanges
2 starch
1/2 vegetable
2 lean meat
1 fat
Folate
22% daily value
Iron and Vitamin C
17% dv
source of omega-3s.

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