Salmon salad sandwiches
4
Points®
Total time: 10 min • Prep: 10 min • Cook: 0 min • Serves: 2 • Difficulty: Easy
Cool cucumber, briny capers and savory dill add a ton of flavor to salmon for a protein-packed sandwich filler. This recipe easily scales up for a crowd. Canned salmon makes it quick but leftover salmon can easily be flaked into the salad mixture. Add a few romaine leaves to each sandwich for some crunch.
Ingredients
Cooked salmon
8 oz, skin removed, flaked
Plain fat free yogurt
3 Tbsp
Cucumber
½ cup(s), chopped
Scallions
2 medium, thinly sliced
Dill
2 Tbsp, fresh, chopped
Capers
1 Tbsp, drained
Lemon
½ item(s), large, zested and juiced
Whole wheat bread
5 oz, baguette variety
Instructions
1
Stir together all the ingredients, except the whole-wheat baguette, in a medium bowl.
2
Split the baguette lengthwise in half. Spoon the salmon onto the bottom half of the baguette and cover with the top of the baguette. Cut the sandwich in half.
3
Serving size: one sandwich half
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