Salmon, cucumber, and mint sandwiches
5
4
4
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
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. The olives, red onion, and mint add fantastic flavor to the salmon, along with fresh lime juice and zest, and sriracha for extra zing. We only called for a bit of sriracha, but if you like the heat, feel free to be a bit more generous in this recipe. Lettuce and tomatoes piled on top are the right finishing touch. We went with red leaf lettuce, but feel free to swap in your favorite salad greens, whether that's arugula or red leaf or iceberg. 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 for about 4 days.
Ingredients
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
olive(s)
8 large, pitted Kalamata, chopped
plain fat free Greek yogurt
3 Tbsp
fresh mint leaves
2 Tbsp, chopped
raw lime peel
1 tsp, grated zest from 1/2 lime
fresh lime juice
1 Tbsp, from 1/2 lime
table salt
¼ tsp, or to taste
sriracha chili sauce
¼ tsp, or to taste
whole wheat french bread
8 oz, baguette, split and bready center removed
lettuce
4 leaf/leaves, large, red leaf variety
fresh tomato(es)
8 slice(s), thick
