Salmon Salad Sandwich

A new take on an old fav that is quick, easy, healthy, filling, and tastes amazing! I make this when I need a quick, healthy meal, or just want a light dinner. Salmon has such a great flavor, and I love that I feel healthy after eating it. You’ll notice that there is only 2 Tbs. of mayo in this recipe—it holds together perfectly and isn’t dry, but if you are a mayo lover, you can always add more. Just keep in mind that as you up the fat content, each serving will pack more punch in the fat department. Happy eating!

Salmon Salad Sandwich

14 oz canned salmon
3 stalks celery, diced
½ cup red onion, diced, 2 Tbs. mayo
½ tsp. lemon juice
1-2 Tbs. Dijon
1 Tbs. red wine vingar
1 ½ tsp. dill
½ tsp. salt
½ tsp. olive oil for sautéing red onion

Makes 2 ½ cups.

Sautée red onion in ½ tsp. olive oil until soft. If you like, you can omit this step and add the raw onion right into the salad. I find that the warm onion does wonders to meld the flavors of this dish. Also, if you are using dry dill, crush it between your fingers to activate the great flavor. Combine all together and serve with a piece of whole grain toast, whole wheat pita, or whole wheat tortilla. For ultra low carb, eat it by itself or on a leaf of lettuce.