Salmon Salad Sandwiches with Lemon-Yogurt Dressing

Salmon is simply good—good tasting, good for mixing, and good for you. Just like canned tuna, canned salmon is easy to turn into a delicious, nutritious salad to spread on toasted bread for a quick, casual dinner or lunch.

Here, I lightened up the typical heavy mayonnaise-based dressing with creamy, tangy Greek yogurt mixed with a tablespoon of sour cream. Add fresh lemon juice and zest, a little red onion and parsley, mix it all up and simply stir in the salmon. It’s so easy. And so good.

Note: I used Texas toast for the sandwiches because that’s what I had on hand. But hearty pumpernickel or crusty, chewy ciabatta would be good too.

Makes 4 sandwiches

Ingredients

• 3 tbsp Greek yogurt
• 1 tbsp sour cream
• 1 tbsp fresh lemon juice
• 1 tbsp finely chopped red onion
• 1 tbsp finely chopped flat-leaf parsley
• 1/2 tsp finely chopped lemon zest
• sea salt
• freshly ground black pepper
• 2 6-oz can boneless, skinless salmon (not packed in oil), drained and chunked
• 8 pieces Texas toast, lightly toasted
• lettuce leaves, tomato slices, and dill pickle spears, for serving

Boneless, Skinless Salmon 

Drained and Chunked Salmon

Preparation

1. Combine the first 6 ingredients (through lemon zest) in a medium bowl and season with salt and pepper. Stir in the salmon, cover, and refrigerate 30 minutes.
2. Spread the salmon on 3 slices of toast and top with lettuce leaves and tomato slices.

Lemon-Yogurt Dressing 

Combined Salmon Salad

Close the sandwiches, cut diagonally in half, and serve with pickle spears on the side.

Salmon Salad Sandwiches with Lemon-Yogurt Dressing