Salmon Salad On Pumpernickel

Great way to use up left over salmon.

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 sandwiches

Ingredients

  • 6 oz. piece of cooked salmon
  • 1/4 tsp. dill weed
  • 1/4 tsp. lemon juice
  • 2 tbsp. chopped celery
  • 2 tbsp. chopped green onions
  • salt and pepper to taste
  • 2 tbsp. mayonnaise

Instructions

  1. When I'm grilling salmon I usually grill an extra piece just to make these sandwiches.  Otherwise you can use tinned salmon.  Place the salmon in a medium sized mixing bowl and shred apart much like you would pulled pork.

  2. Add the dill weed, celery, lemon juice, green onions, and salt and pepper.

  3. Add the mayonnaise and blend all the ingredients together with 2 spoons. 

  4. Spoon half of the salmon salad onto two pieces of toasted pumpernickel bread, throw on some lettuce, cover with the other slices of toast, slice in half and enjoy. 

Recipe Notes

This recipe is excellent if you have left overs from the Marinated Salmon recipe.

Did you know:  The largest salmon, a chinook salmon, caught with rod and reel weighed over 97 pounds and was caught in Alaska on May 17th, 1985.  Better buy an extra loaf of pumpernickel.

(source: foodreference.com)

 

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