Tuesday, July 17, 2012

salmon salad sandwich

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