Lemon-Salmon Salad Sandwiches

Look for salmon in pouches in the canned fish section of the supermarket. A hearty white bread has sufficient heft to stand up to the sandwich filling. Slices from a bakery artisan loaf would dress up the sandwich even more.

Yield: 4 servings (serving size: 1 sandwich)

Ingredients

• 1  large lemon
• 1/4  cup  light mayonnaise
• 1/2  teaspoon  freshly ground black pepper
• 2  (7-ounce) packages salmon
• 3/4  cup  thinly sliced cucumber
• 8  (1-ounce) slices white bread

Preparation

1. Finely grate 1 teaspoon lemon rind; squeeze 3 tablespoons juice from lemon over a medium bowl. Add rind, mayonnaise, and pepper to bowl; stir well. Let stand 5 minutes. Add salmon to bowl; stir until well blended.

2. Layer cucumber evenly over 4 bread slices; top each with about 1/2 cup salmon mixture. Top with remaining 4 bread slices.

Nutritional Information

Calories:

362

Fat:

12.7g (sat 1.9g,mono 5.6g,poly 3.9g)

Protein:

34g

Carbohydrate:

29.4g

Fiber:

0.3g

Cholesterol:

74mg

Iron:

2.9mg

Sodium:

850mg

Calcium:

87mg