Salmon & Asparagus Salad Sandwich
Instead of tuna salad sandwiches, try using salmon for a change! It just tastes better. To make these sandwiches even healthier, I used Greek yogurt in place of most of the mayo. It works beautifully. You can use any kind of cooked salmon for this … or even canned salmon works.
I made this recipe for a special project I was working on last weekend (to be revealed later this week!), but there was enough left over for me to have a few good sandwiches out of it.
I really love the taste of salmon and asparagus together, so when I started making some salmon salad for a sandwich, it just seemed natural to grab the asparagus out of the fridge drawer and add that. Then it occurred to me it would be even better to pile a bunch of the beautiful green spears on my sandwich and melt some cheese over it. So I did!
- 15 oz. cooked salmon (canned works fine), flaked and smashed a bit
- 1/4 cup light mayonnaise
- 1/2 cup nonfat Greek yogurt
- 1 teaspoon dill
- 1 Tablespoon yellow mustard
- juice of 1/2 lemon
- 1 - 2 Tablespoons chives
- 1/2 - 1 teaspoon Sriracha
- 1/4 - 1/2 cup asparagus, cooked till crisp tender, cooled and chopped
- Steamed asparagus spears
- Toasted ciabatta rolls
- Sliced sweet onion
- Slices of swiss cheese
- Mix all salmon salad ingredients together in a bowl.
- Spread on bread, topped with some of those crisp-tender asparagus spears and sliced onion, lay some swiss cheese slices over top and bake at 400 for 5 - 10 minutes until the cheese is good and melty. Toast the top half of the bread and serve. (It's yummy just spread on bread cold too, with a few cucumber slices for extra crunch.)
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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