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Lilly’s Table

 
 

© Lillys-Table.com Photo of Salmon Salad Sandwiches
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Spring

Salmon Salad Sandwiches

from Raspberry Salad with Salmon Sandwiches, the Week of July 10, 2016

Similar to a tuna salad, but with a bit more veggies. Be sure to select wild salmon, especially from Alaska where fishermen lead the highest industry standard for catching salmon sustainably. Leftover or canned salmon works well for this salad. Greek yogurt can be substituted for the mayonnaise.

Ingredients

  • 2 tablespoons mayonnaise, or greek yogurt
  • 1 tablespoon dijon mustard
  • 1 stalk celery, finely minced
  • 1 carrot, peeled and shredded
  • 4 ounces salmon, wild, canned & drained or fresh leftovers
  • 1 pinch salt, only if needed, most canned salmons are salted already
  • 1 pinch black pepper

Serving Size: 2 People



 

Preparation Instructions

Whisk together the mayonnaise & mustard. Chop up the celery and grate the carrot. Add both to the dressing.

Strain the salmon if canned and break apart into the bowl. Fold in the salmon and season with salt & pepper, if desired.

Serve on bread as a sandwich or a bed of lettuce.