Salmon Salad Sandwiches With Dill And Red Onion

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 15 min · Fish · pescatarian, dairy-free, high-protein

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Ingredients

• 2 6 oz cans canned salmon, drained
• 1/2 cup plus 2 tbsp mayonnaise
• 1, minced red onion
• 1 ribs, minced celery
• 4 slices white sandwich bread
• 1, juiced lemon
• 1 tbsp, chopped fresh dill
• 2 leaves green leaf lettuce
• 1/4 cup, chopped dill pickles
• 1 oz kettle potato chips
• 1 tsp each salt and black pepper

Method (tap to check — screen stays awake)

1. Drain the salmon well and flake it with a fork, picking out any hard bits of skin but leaving the soft bones in for flavor.
2. Fold in the mayonnaise, lemon juice, onion, celery, pickles, dill, salt and pepper until it just holds together.
3. Taste and add lemon until the mixture tastes bright rather than flat and fishy.
4. Toast the bread lightly so it has some structure but stays soft enough to bite cleanly.
5. Lay lettuce on four slices, mound the salmon salad on top, and close the sandwiches.
6. Cut in half and serve with chips on the side.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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