SALMON SALAD SANDWICH
Now that the weather has gotten warmer, it’s time to get outdoors to enjoy a nice picnic in the park or in the woods.
This salmon salad sandwich is an easy, delicious, and healthy sandwich option to pack for your next picnic. It’s got crunchy red onion, fragrant dill, creamy mayo, refreshing cucumber, and oven-baked salmon. So tasty and satisfying sandwiching them between two slices of bread!
All of the ingredients used in this recipe are kidney-friendly. Yes, kidney-friendly sandwiches can be super delicious too!
<INGREDIENTS> make 4 sandwiches
8 ounces raw salmon
4 fresh sprigs of dill, chopped
1/3 of medium red onion, diced
3 tablespoons mayonnaise
2 teaspoons ground black pepper
1 medium cucumber, sliced
8 slices of wheat or white bread
a small pinch of sea salt
<DIRECTIONS>
For oven-baked salmon:
- Heat oven to 425 degrees F (220 degrees C).
- Pat dry the raw salmon with paper towel.
- Rub the salmon with ground black pepper and a small pinch of sea salt.
- Place the salmon on a baking tray lined with parchment paper.
- Bake for 20 minutes or until fish flakes easily with a fork.
For salmon salad:
- While the salmon is baking, soak 1/3 of medium red onion in ice bath for about 15 minutes to reduce the sharp taste of raw onion. Set aside.
- Chop sprigs of dill and slice cucumber. Set aside.
- Take red onion out from the ice bath and pat dry the onion before dicing.
- In a large mixing bowl, add baked salmon, diced onion, chopped dill, mayo, and ground black pepper, then mix and stir with a fork to combine everything well to make the salmon salad.
For assembling the sandwich:
- Place 5-6 cucumber slices on top of a slice of bread, add 1/4 of the salmon salad on top of the cucumber, and then cover with another slice of bread. That’s it to make salmon salad sandwich! Repeat to make 3 more sandwiches. Enjoy!
Happy Eating! 🙂