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Salmon Salad Sandwich (No Mayo)
This delicious, healthy salmon salad sandwich recipe is made using a handful of ingredients and takes just minutes to put together.
Course
Lunch
Cuisine
fish, healthy
Prep Time
10
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
servings
Calories
287
kcal
Author
Monika Dabrowski
Ingredients
7.05
ounces
salmon
canned, drained or salmon leftovers
2
dill pickles/gherkins
medium, finely diced
4-5
radishes
finely diced
4-5
tablespoons
chives
finely chopped
3-4
tablespoons
Greek yogurt
1
teaspoon
Dijon mustard
Fine sea salt and pepper to taste
4
slices of bread
any
US Customary
-
Metric
Instructions
To a large mixing bowl add all the filling ingredients.
Stir thoroughly, taste and adjust the seasoning as needed.
Serve with your favourite bread!
Notes
I recommend chopping the vegetable quite finely before combining with the salmon so they can be distributed evenly without overpowering the fish.
Adjust the amounts to suit your taste. For example, you might like to use more dill pickles or mustard.
Best served immediately.
Keep the salmon salad filling mixture covered and refrigerated and use within 3 hours.
Don’t forget to season the filling mixture before building your sandwich.
Not suitable for freezing.
Nutrition
Serving:
1
serving
|
Calories:
287
kcal
|
Carbohydrates:
31
g
|
Protein:
29
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
56
mg
|
Sodium:
943
mg
|
Potassium:
723
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
424
IU
|
Vitamin C:
5
mg
|
Calcium:
150
mg
|
Iron:
3
mg