SALMON SANDWICH WITH PICKLED CUCUMBERS SLICES AND DILL SAUCE

MAKE IN AMOUNT DESIRED

This is a delicious way to use leftover salmon fillets. If you don’t have pickled cucumbers, thinly sliced fresh cucumbers work as well. Just drizzle the salmon and cucumbers with some fresh lemon juice. I use crusty whole wheat sub rolls for this sandwich. Of course, you can make the salmon specifically for the sandwich rather than use leftovers. It still makes a quick, easy and healthy meal.

INGREDIENTS

Crusty rolls

Leftover cooked salmon fillets (about 1/4 pound per sandwich, depending on size of roll)

Pickled cucumber slices

Dill sauce (see below)

Split the rolls and remove some of the bread from the inside. Toast lightly. Cut the salmon as needed to fit the roll. Place on bottom half. Top with a layer of cucumbers. Spoon some sauce over the cucumbers, then top with the other half of the roll.

Simple Dill Sauce: Mix together equal parts sour cream (or plain yogurt) and mayonnaise. Add a little fresh lemon juice and lots of chopped fresh dill. Mix well. (If you don’t have fresh dill, dried dill weed will work. I use reduced-fat sour cream and mayonnaise.)

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