The Knowledge > Recipes >
Tuesday, 16th October 2012
Ingredients:
• 1 can boneless, skinless wild Alaskan salmon, drained
• 1/4 cup minced red onion
• 2 tablespoons lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons reduced-fat cream cheese
• 4 slices pumpernickel bread, toasted
• 6 slices tomato
• 1 large leaves romaine lettuce, cut in half
Directions:
Combine salmon, onion, lemon juice, oil and pepper in a medium bowl.
Spread 1 tablespoon cream cheese on each of 4 slices of bread.
Spread 1/2 cup salmon salad over the cream cheese.
Top with 3 tomato slices, a piece of lettuce and another slice of bread.