Salmon Salad Sandwich recipe

All Recipes Best Recipe Seafood Fish Salmon

Ingredients

1 (6 ounce) can pink salmon, drained
½ cup Greek yogurt
¼ cup chopped celery
1 tablespoon Dijon mustard
½ teaspoon lemon juice
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch paprika, or to taste
1 onion, halved, divided
4 slices gluten-free bread slices, toasted
½ avocado, sliced, or to taste
1 cup baby spinach leaves

Nutrition Info

613.5 calories
carbohydrate: 55.5 g
cholesterol: 48.7 mg
fat: 31.8 g
fiber: 10.9 g
protein: 27.2 g
saturatedFat: 5.9 g
servingSize: -
sodium: 691.7 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine salmon, Greek yogurt, celery, mustard, lemon juice, garlic powder, salt, pepper, and paprika in a medium bowl.

  2. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill 1 onion half until tender and beginning to caramelize, 5 to 7 minutes per side. Remove from grill, slice when cool enough to handle.

  3. Spread salmon salad over each slice of bread. Top with grilled onions, avocado, and baby spinach.

Recipe Yield

2 sandwiches

Recipe Note

'Tuna' salad sandwich with a twist (salmon)! Substitute to your liking to make it even more flavorful.

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