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.
Calories 157 kcal
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
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.
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.
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