Salmon salad sandwiches

8
5
5
Smartpoints value per serving
Total Time
5 min
Prep
5 min
Cook
0 min
Serves
2
Difficulty
Easy
This 5-minute recipe is a ringer when time is super tight. Serve each sandwich with some cherry tomatoes. Cool cucumber, briny capers and savory dill add a ton of flavor to salmon for a protein-packed sandwich filler. A great portable lunch, this speedy dish is great for picnics or the first warm summer evenings where cooking falls second to enjoying the evening. 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. Deep in the summer, ripe heirloom tomatoes further the layers of flavor and texture.

Ingredients

canned salmon

7½ oz, drained and flaked

Plain fat free yogurt

3 Tbsp

cucumber(s)

½ cup(s), peeled, seeded, and chopped

uncooked scallion(s)

2 medium, thinly sliced

dill

2 Tbsp, fresh, chopped

capers

1 Tbsp, drained

lemon(s)

½ medium, 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 and remove the soft bready center. Spoon the salmon mixture into the bottom half of the baguette and cover with the top of the baguette. Cut the sandwich in half. Yields 1⁄2 sandwich per serving.

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