Photo of Salmon, cucumber, and mint sandwiches by WW

Salmon, cucumber, and mint sandwiches

4 - 5
PersonalPoints™ per serving
Total Time
20 min
20 min
Removing the baguette’s soft center lowers the SmartPoints® and makes space for the salmon filling. Don’t discard the bread you pull out: Put it into a food processor and pulse until crumbs form, then freeze them. To use the crumbs, thaw and toast them in a dry skillet until crisp.


Canned salmon

6 oz, drained, large pieces of skin and bone removed

Persian (mini) cucumber

1 item(s), cut into small dice

Uncooked red onion(s)

¼ cup(s), chopped, chopped

Plain fat free Greek yogurt

3 tbsp(s)

Fresh mint leaves

2 tbsp(s), chopped

Raw lime peel

1 tsp(s), grated zest from 1/2 lime

Fresh lime juice

1 tbsp(s), from 1/2 lime

Table salt

¼ tsp(s), or to taste

Sriracha chili sauce

¼ tsp(s), or to taste

Whole wheat french bread

8 oz, baguette, split and bready center removed


4 leaf/leaves, large, red leaf variety

Fresh tomato(es)

8 slice(s), thick


8 large, pitted Klamata, chopped


  1. With fork, flake salmon into medium bowl. Stir in cucumber, onion, olives, yogurt, mint, lime zest and juice, salt, and sriracha.
  2. Line bottom of bread with lettuce and tomatoes. Spoon salmon mixture over and cover with top of bread. Cut into 4 equal portions.
  3. Serving size: 1 sandwich


Shopping Tip: When buying Persian cucumbers, check that they are very firm with no soft spots. These flavorful, crunchy cucumbers can be stored in the crisper drawer about 4 days.