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Open Faced Salmon Salad Sandwiches

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Ingredients
  Canned salmon 6 Ounce, drained, skin and bones discarded (1 Can)
  Minced celery 1⁄4 Cup (4 tbs)
  Light mayonnaise 1⁄4 Cup (4 tbs)
  Fresh lime juice 2 Teaspoon
  Prepared horseradish 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Lettuce leaves 4 (Curly Leaf)
  Tomato slices 4 (1/4 Inch Thick)
  English muffins 2 , split and toasted
Directions

1. Place salmon in a small bowl; flake with a fork. Add celery; toss well.
2. Combine mayonnaise and next 4 ingredients; mix well. Add to salmon mixture; toss well to coat.
3. Place 1 lettuce leaf and 1 tomato slice on each muffin half. Top with 1/4 cup salmon salad.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Ingredient: 
Salmon

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