Sandwich and Wrap Recipes

Alaska Salmon Salad Sandwich

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Yield: 6 sandwiches


  • 15 1/2 ounces canned Alaska salmon
  • 1/3 cup plain nonfat yogurt
  • 1/3 cup chopped green onions
  • 1/3 cup chopped celery
  • 1 tablespoon lemon juice
  • Black pepper, to taste
  • 12 slices bread


  1. Drain and flake salmon.
  2. Stir in remaining ingredients except pepper and bread. Season with pepper to taste.
  3. Spread salmon mixture on half of bread slices; top with remaining bread.
  4. Cut sandwiches into halves or quarters.


Per serving: Calories: 264 Sodium: 713mg Protein: 20.1g Dietary Fiber: 1.48g Carbohydrates: 29.6g Fat-Total: 6.68g Cholesterol: 40.5mg


Posted by Darlene at Recipe Goldmine 2/18/2002 12:56 pm.

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