Makes 4 servings
Ingredients
- 2 6-7 oz. cans of boneless, skinless wild Alaskan salmon, drained
- ¼ c. minced red onion
- 2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- ¼ tsp. ground pepper
- 4 Tbsp. cream cheese
- 8 slices pumpernickel bread
- 8 slices tomato
- 2 large lettuce leaves, cut in half
Preparation
Spread 1 Tbsp cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over. Top with 2 tomato slices, a piece of lettuce, and another slice of bread.
Nutrition analysis per serving: 422 calories, 18 grams fat, 35 grams carbohydrate, 32 grams protein, 5 grams fiber, 877 mg sodium
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