Salmon Salad Sandwich
- Total Time: 10 minutes
- Yield: 2 sandwiches
Ingredients
- 4 slices of bread
- One 7.5 oz [212g] can of salmon*
- 1 Tbsp mayo
- 2 tsp lemon juice
- 2 tsp mustard
- 2 Tbsp thinly sliced celery
- 2 Tbsp thinly sliced green onions
- Black pepper
- Salt
- Garlic powder (optional)
- Toppings: 4 leaves of lettuce, red onion slices (optional), tomato slices
Instructions
- Toast the bread.
- Drain the can of salmon very well. Move to a small mixing bowl. Add the mayo, lemon, mustard, celery, green onion, black pepper, salt and garlic powder to taste (if using). Mix together until distributed, breaking the salmon up into smaller pieces as you go. Don’t over-work the salmon.
- Stack your sandwich: toast, lettuce, red onion (if using), salmon, tomato (with a little salt), lettuce, toast.
- Cut in half and enjoy right away.
Notes
* I used a very tightly-packed canned salmon, which has a drain weight very similar to its canned weight. If you have the kind of salmon that is flaked and packed in a lot of oil or water, you’ll need more. The important thing is to use 6 oz/170g of drained salmon. The drained weight is often printed next to the net weight on the outside of the can.
If you’re using oil-packed, you may want to use less mayo.
For fresh salmon, you should use 2 small fillets, which you can grill, roast, or pan-sear.
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Find it online: https://cardamomandtea.com/85418/salmon-salad-sandwich/