Salmon salad sandwiches
Canned salmon made bright with lemon, dill, celery and capers, a richer, omega-3 packed twist on the tuna salad sandwich.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.49 a serving
- 350 calories
- Good the next day
Dolly says: I’d make this on a weeknight. It’s on the table in 15 minutes.
Ingredients
For 4 servings.
- 10 oz canned salmon, two 5-ounce cans, drained
- ¼ cup mayonnaise
- 2 tbsp plain Greek yogurt
- ½ lemon, juiced
- 1 tbsp fresh dill, chopped
- 1 stalk celery, finely chopped
- 2 tbsp red onions, finely chopped
- 1 tbsp capers, drained
- 8 slices whole wheat bread
- ½ cucumber, thinly sliced
- 1 cup green leaf lettuce, about 4 leaves
From your pantry
- ¼ tsp black pepper
Each serving has about 350 calories, 23 g protein, 28 g carbs and 17 g fat, and costs about $2.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No red onions? White onions or yellow onions work.
- No cucumbers? English cucumbers or mini cucumbers work.
Steps
Tap an underlined word for a quick explanation.
the salmon well and flake it into a bowl with a fork, taking out any big pieces of skin.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: The little round bones are soft enough to mash right in, and they add calcium. Pull them out if you would rather not.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the celery and onion and chop the dill.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Add the mayonnaise, yogurt, lemon juice, dill, celery, onion, capers and pepper and until it holds together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Taste and add a squeeze more lemon if it needs brightening.
Spread onto 4 slices of bread, add cucumber and lettuce, and close with the other slices.
Dolly’s tip: The salad keeps 3 days in the fridge. Pack it on its own with an ice pack and build the sandwich at lunch.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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