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Healthy Recipes

Salmon Salad Sandwiches

Makes 2 sandwiches

I love salmon and was so happy when I finally found a good quality, wild caught Alaskan canned salmon. It is so good and comes in a no-salt-added version, which is much lower in sodium than most canned fish. I love salmon and try to have it often. So, when fresh is not available, I reach for the can and make salmon cakes, salad or sandwiches. This recipe is similar to a tuna melt, because I love to top it with some melted extra sharp cheese, but the sandwich is equally good without it. And, by the way, it is also delicious as an easy and healthy seafood salad without the bread.

Ingredients

Salmon Salad Sandwiches Recipe Photo
  • 1 can (about 6 ounces) salmon (see comments above and notes below)
  • 1/4 cup finely chopped onions
  • 1/4 cup finely chopped green bell peppers
  • 1/4 cup finely chopped red bell peppers
  • Juice and rind of 1 small lemon
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh basil
  • Salt and pepper to taste
  • 1 tablespoon nonfat plain yogurt, preferably Greek-style
  • 1 tablespoon mayonnaise (can use light or reduced fate)
  • 2 medium-sized crusty sub rolls, preferably whole wheat
  • 2 tomatoes, thinly sliced
  • Thinly sliced extra sharp cheddar cheese, preferably white (optional)
  • Hot pickled peppers (optional)

Drain the salmon. Place in a medium bowl and break apart with a fork or your fingers. Add the onions, peppers, lemon juice and rind, dill, parsley, basil, salt and pepper. Stir to combine. Add the yogurt and mayonnaise. Stir again until well combined. Taste for seasoning.

Split the rolls in half horizontally. Scoop out some of the bread on both halves to form a space for the salad. Place under a broiler, cut side down, and toast until golden. Spread both halves with a thin layer of mayonnaise or yogurt for this step. Place salmon salad on the bottom halves. Top with the tomato slices. If desired, top with the cheese. Place the bottoms back under the broiler just until the tomatoes warm and the cheese melts, about 2 minutes. Top with the optional hot peppers, place the top rolls on and serve.

Notes: As you probably have noticed, the size of canned goods keeps shrinking and salmon is no exception. The number of sandwiches this makes depends on the size of the cans you purchase, as well as the size of the rolls and the amount of filling desired in each. A can with 6-ounces will definitely yield enough for two sandwiches, perhaps with a little more salmon than you need. Any leftover salmon salad can be refrigerated and used as is or in a sandwich the next day. This recipe can easily be doubled or made in any amount needed.

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