Makes 4 Sandwiches: cut recipe in 1/4's for single serving

  • 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
  • ¼ cup minced red onion
  • 2 tablespoons lemon juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon freshly ground pepper
  • 4 tablespoons reduced-fat cream cheese (Neufch
  • 8 slices pumpernickel bread, toasted
  • 8 slices tomato
  • 2 large leaves romaine lettuce, cut in half

 

  1. Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread ½ cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.