When I need these two kitchen gadgets for a recipe, I know I'm going to love the end results! It usually means something is getting zested and juiced. Such is the case for tonight's Salmon Salad Sandwich; if you love lemon, you'll love this! It's fresh, light and has just enough tang sitting between two delicious slices of White Mountain Bread. I got home this evening at 5:15, mixed everything I needed, and had the full meal plated and eaten by 6:00, just in time to head out for VBS. What a perfect choice for our evening's schedule and, oh, so healthy!
Salmon Salad Sandwiches
makes 4 servings
- 1 large lemon, zested and juiced
- 1/4 cup mayonnaise
- 1/2 tsp. freshly ground pepper
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/4 small onion, grated
- 1 can (14.5 oz.) salmon
- 1/4 cup cucumber, thinly sliced
- 8 slices hearty white bread
~ In medium bowl, mix together 1 tsp. lemon zest, 3 tbsp. lemon
juice, and next five ingredients. Let sit for five minutes.
~ Meanwhile, open salmon and drain. Remove bones.
~ Add salmon to the bowl and mix.
~ Layer cucumber on bread slices and top each with about 1/4 cup
salmon mixture. Top with remaining bread slices.
Recipe adapted from Cooking Light