Alaska Salmon Salad Sandwich
Cuisine: American
Author: Kitchens
  • 15 1/2 ounces canned Alaska salmon
  • 1/3 Cup plain nonfat yogurt
  • 1/3 Cup chopped green onions
  • 1/3 Cup chopped celery
  • 1 Tablespoon lemon juice
  • black pepper, to taste
  • 12 slices bread; whole wheat, grain or rustic white
  1. Drain and flake salmon.
  2. Stir in remaining ingredients except pepper and bread. Season with pepper to taste.
  3. Spread salmon mixture on half of bread slices; top with remaining bread.
  4. Cut sandwiches into halves or quarters.
Calories: 264 Fat: 6.68 g Fiber: 1.48 g Protein: 20.1 g Cholesterol: 40.5 mg
Serve with sliced pickles or French fries.
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