Salmon & Swiss melts
5
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 2 • Difficulty: Easy
Jazz up the salmon salad with a chopped fresh herb: Dill, parsley, or chives would all be tasty.
Ingredients
Canned pink salmon
5½ oz, drained
Celery
¼ cup(s), chopped, finely chopped
Red onion
3 Tbsp, chopped, finely chopped
Reduced calorie mayonnaise
2½ Tbsp
Fresh lemon juice
2 tsp
Black pepper
¼ tsp
Light whole wheat English muffin
2 item(s), split
Shredded low fat Swiss cheese
½ cup(s)
Instructions
1
Preheat broiler.
2
Place salmon in medium bowl. With fork, gently break up any clumps and remove any large pieces of skin or bone. Add celery, onion, mayonnaise, lemon juice, and pepper; mix until blended but still chunky.
3
Mound salmon mixture onto muffin halves and top each with 2 tbsp cheese. Place on small baking sheet and broil 5 inches from heat until cheese is melted, about 4 minutes.
4
Serving size: 2 muffin halves
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