Salmon Salad Sandwich

This recipe is great if you have a leftover piece of salmon from the night before. (Canned salmon can be substituted as well, but make sure it is canned in water with little or no salt.) Studies have shown that eating just two servings of salmon a week can reduce your risk of dying from cardiovascular disease and of having a heart attack. While you can eat the bones in canned sal­mon (doing so increases the amount of calcium you get), they are easily removed if you prefer.

By Paul Finkelstein

4 cooked salmon fillets, crumbled 
2 Tbsp (30 mL) chopped low-sodium dill pickle 
2 small carrots, grated
2 sprigs dill, diced 
1/4 cup (60 mL) low-fat mayonnaise 
Juice of lemon to taste 
Salt and pepper to taste
8 slices multi-grain bread
Handful lettuce, spinach or arugula

In a medium bowl, combine salmon, dill pickle, carrots, dill and mayo, 
and lemon,  salt and pepper to taste. Divide salmon mixture equally among four pieces of bread. Top each with some lettuce and another piece of bread.

Makes four sandwiches. 

Per sandwich: 598 cal­ories, 48 g protein, 32 g fat (7 g saturated fat), 29 g carbohydrates, 5 g fibre, 112 mg cholesterol, 446 mg sodium