SALMON SALAD SANDWICHES
These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
QUICK SALMON SALAD
This is a very quick and tasty great salmon salad that can be eaten as a sandwich on thickly sliced specialty bread (fantastic on foccacia). To serve as a salad, mound mixture on a bed of lettuce, or on an avocado half.
Provided by LILREDCV
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In a bowl, combine salmon, green onions, celery, mayonnaise, and lemon juice. Season with dill and salt. Mix well.
Nutrition Facts : Calories 248 calories, Carbohydrate 2.2 g, Cholesterol 42.6 mg, Fat 17.2 g, Fiber 0.6 g, Protein 20.4 g, SaturatedFat 3 g, Sodium 570.6 mg, Sugar 0.7 g
SALMON SANDWICHES
Provided by Nigella Lawson
Categories dinner, weekday, main course
Time 15m
Yield 8 sandwiches
Number Of Ingredients 10
Steps:
- In a medium skillet, combine salmon fillet, lemon juice, 1 1/2 teaspoons salt, peppercorns and star anise. Add 3/4 cup water, and place over high heat. As soon as water comes to a boil, turn salmon over and turn off heat. Rest for 3 minutes. Using a slotted spatula transfer salmon to a plate to cool.
- Place salmon in a large bowl, and flake with a fork. Add mayonnaise, ginger and lettuce. Season with salt, pepper and lemon juice to taste. Toss gently to combine.
- Place equal portions of salmon mixture on eight slices of bread, and top with remaining eight slices. Cut each sandwich in half. Arrange on a platter, and serve.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 10 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 307 milligrams, Sugar 3 grams, TransFat 0 grams
OPEN-FACED SALMON SANDWICHES
I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. -Katnee Cabeceiras, So. Prairie, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired.
Nutrition Facts : Calories 270 calories, Fat 10g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SIMPLE SALMON SANDWICHES
Great way to use left-over salmon or canned salmon! Believe this was one of the winners of a Pillsbury Bakeoff---many, many years ago! Now that there are only two of us, I cut the recipe in half. Over the years I've found that I don't like canned soups so started making my own . . .Recipe #360192. It's easy and a lot healthier!
Provided by Galley Wench
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- In large bow combine, egg, salmon, bread or cracker crunbs, cheese, mayo, onion, lemon juice, salt, pepper and curry.
- Separate 1 can crescent dough into 4 rectangles, firmly pressing perforation to seal.
- Place rectangles 1 inch apart on ungreased cookie shee.
- Spread 1/4 of filling on each rectangle to within 1/2 inch of all edges.
- Separate remaining can of crescent dough into 4 rectangles, firmly pressing perforations to seal.
- Place over filling, sealing edges with fork.
- Bake a 37t degrees for 15-20 minutes until golden brown. Cut each sandwich into 2 triangles.
- Serve warm with sauce.
- To make sauce: Combine all ingredients in saucepan and heat over medium heat until smooth.
Nutrition Facts : Calories 555.8, Fat 26.1, SaturatedFat 7.4, Cholesterol 134.6, Sodium 1634.3, Carbohydrate 54, Fiber 3.8, Sugar 6.7, Protein 26.6
SALMON SANDWICH
Steps:
- Preheat the oven to 400 degrees F. Preheat a grill.
- Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
- Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
- Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
- Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
- Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
- In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
- In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.
GRILLED SALMON SANDWICHES
Provided by Ina Garten
Time 45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the salmon, heat coals in an outdoor grill and brush the top of the grill with oil. Rub the outside of the salmon with olive oil, salt, and pepper, to taste. Grill for 5 minutes on each side, or until the salmon is almost cooked through. Remove to a plate and allow it to rest for 15 minutes.
- For the sauce, place the mayonnaise, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.
- To assemble the sandwiches, slice the rolls in 1/2 crosswise. Spread a tablespoon of sauce on each cut side. On the bottom 1/2, place some mesclun salad and then a piece of salmon. Place the top of the roll on the salmon and serve immediately.
QUICK SALMON SANDWICHES
Make and share this Quick Salmon Sandwiches recipe from Food.com.
Provided by Pinay0618
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except butter, buns, lettuce and dip. Shape mixture into 4 large patties, using 1/2 cup mixture for each.
- Melt butter in nonstick skillet over medium heat.
- Cook patties in butter over medium heat 8 to 10 minutes, turning once, until brown and cooked through.
- Fill buns with lettuce, patties, and dip.
Nutrition Facts : Calories 428.5, Fat 17.3, SaturatedFat 6.3, Cholesterol 175.6, Sodium 657.7, Carbohydrate 37.1, Fiber 3.1, Sugar 5.9, Protein 30.9
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