Let me first start off by saying I have a really strong aversion to the smell of canned tuna fish. I can track it a mile away and the absolute worst is when you can smell it on someones’ breath. EW! This wild salmon sandwich is as close as I’ll get to actually eating tuna fish.
My best friend, Jodi, and I lived together freshman year of college and also 2 years after college. I had only ONE rule….no canned tuna fish in the house and especially NOT left in the trash can. Jodi worked from home at the time and one day when I came home from work I found the evidence in the trash can…oh you better believe I laid down the law! Actually, that didn’t happen at all but I made a lot of non serious threats about evicting her. I cannot wait to see her reaction when she sees this recipe…. #I’mgrowingup #sayitain’tso
One of the major reasons I wanted to get over my canned fish aversion is the many health benefits of salmon like:
- Rich in Omega-3s
- Good Source of Calcium
- Healthy Fat
- Good Source of Protein
Salmon Salad SandwichPrint Recipe
- 1 Can of Wild Salmon
- 1 Tablespoon Mayonnaise
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Fresh Lemon
- Salt and Pepper, to taste
In a medium sized bowl, gently mix all of the ingredients together. Refrigerate for at least 20 minutes and serve with your favorite bread or on top of a salad.