Salmon, Bread & Butter Pickle Sandwich |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I try to eat wild salmon three to four times aweek. I do this for health reasons more than for my love of salmon....although I like it in most recipes. Because of pricing, I find myself using canned salmon more and more. Was ready for some lunch the other day but sort of hated the idea of salmon again, then this idea was born.......... Ingredients:
1 (7 1/2 ounce) can red salmon (i prefer sockeye or blueback) |
2 tablespoons reduced-fat mayonnaise |
1 -2 tablespoon fresh lemon juice |
1 scallion, diced |
fresh ground black pepper |
1 kaiser roll (remove most of the soft inside) |
4 -5 round slices of bread & butter pickles |
1 slice natural muenster cheese |
1 large slice red onion |
2 slices ripe beef tomatoes |
sea salt (optional) |
Directions:
1. Prepare salmon by removing all of the skin. You can remove the bones also but they mash easily and add to the value of the salmon.
2. Combine with the next four ingredients.
3. You will have much more then you need for one sandwich, but it will stay well in fridge for the next four days - or, of course, you can use a smaller can of salmon.
4. Make sandwich using the sea salt on the tomato if you wish.
5. I start with the cheese, then red onion, salmon, tomato.
6. If you find this a bit dry for your taste, add a bit of mayo to the roll.
7. Well, that's it. Hope you enjoy!
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