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Favorite Salmon Salad Sandwich
This salmon salad is packed with protein, healthy fats, and calcium and can be used as a dip or a spread for sandwiches. We use homemade relish in this recipe, but you can use any that you like the flavor of.
Prep Time
5
minutes
mins
Total Time
5
minutes
mins
Course:
Dip
Cuisine:
American
Servings:
4
Calories:
157
kcal
Author:
Amy Palanjian
Equipment
Mixing Bowl
Measuring Spoons
Storage Containers
Ingredients
14.5
ounce
can wild Alaskan salmon
(with bones, drained or any liquid)
1/4
cup
plain whole milk Greek yogurt
(or mayonnaise)
2
tablespoons
relish
1
teaspoon
Dijon mustard
1
teaspoon
dried parsley
bread, crackers, cucumbers for serving as desired
US Customary
-
Metric
Instructions
Drain the salmon.
Add all ingredients to a bowl.
Mix well with a fork to combine thoroughly. You want to mash and mix to ensure you crush the bones and incorporate the flavors.
Serve on toast or as a dip with dippers.
Notes
Store chilled for up to 5 days in an airtight container.
Mash and mix the ingredients to crush the bones. The salmon bones add calcium and will go unnoticed when you mash the ingredients well.
Use additional relish or mustard to taste as desired.
Use vegan mayo instead of Greek yogurt for a nondairy alternative.
Nutrition
Calories:
157
kcal
|
Carbohydrates:
2
g
|
Protein:
25
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
86
mg
|
Sodium:
492
mg
|
Potassium:
368
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
81
IU
|
Vitamin C:
1
mg
|
Calcium:
306
mg
|
Iron:
1
mg