A creamy, yet light salmon spread is paired with veggies in this healthy sandwich. Simple prep makes this an easy make-ahead lunch option that’s high in protein, high in omega-3s, and huge on taste—a winner every time.
Ingredients
| 1 |
Tulip® Pink Salmon 12/14.75 oz |
| 1/3 |
Cup Light Mayonnaise |
| 1 |
Tablespoon Lemon Juice |
| 2 |
Teaspoon Dijon Mustard |
| 1 |
Tablespoon Capers, drained & chopped |
| 1/3 |
Cup Celery (Diced) |
| 1/3 |
Cup Onion (Diced) |
| 1/4 |
Cup Sweet Relish (Drained) |
| |
Dash Tabasco Brand Pepper Sauce |
| |
Salt & Pepper |
| 1 |
Tablespoon Dill (Chopped) |
| 8 |
Slices Bread (whole grain) |
| 24 |
Slices Cucumber |
| 4 Leaves |
Lettuce (Green or Red leaf) |
Directions
Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Tulip® or other Trident Seafoods® Alaska canned salmon, drained and chunked.
For this spread, thoroughly blend all ingredients except bread and lettuce/cucumber. Spread 1/2 to 3/4 cup mixture onto one bread slice half. Top with cucumber slices, tomatoes and lettuce, if desired, and bread top. Serve immediately.
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