Open-Faced Salmon Salad Sandwich for Two • Simple Nourished Living


WW Recipe of the Day: Open-Faced Salmon Salad Sandwich for Two
(125 calories | *3 WW SmartPoints)

Looking for a chic and elegant yet super simple lunch for you, friends or special events?

This simple salmon salad sandwich can work for so many purposes.

As a quick lunch, I’ve had this in many European train stations in various forms.

As a special lunch, I’ve served this with canned wild-caught salmon and freshly picked tomatoes, the pungent mustard and a high quality ricotta.

If your budget is limited, the sandwich can still be made to be delicious, pretty and a real low calorie, high protein way to enjoy your lunch.

Feel free to double the recipe and serve a small crowd.

As an appetizer, the filling is marvelous piled on crunchy croutons or dolloped onto cucumber slices if you are having a reception.

How Many Calories and WW Points in this Salmon Salad Sandwich?

According to my calculations, each serving has 125 calories and  *3 WW Freestyle SmartPoints.

Curious about Weight Watchers Freestyle/Flex plan?
Watch this short video to learn more:

How to Make Skinny Open-Faced Salmon Salad Sandwiches Step-by-Step

Step 1: Gather and prepare all ingredients.

Dijon mustard, cherry tomatoes, fresh dill, canned salmon and ricotta cheese for making salmon sandwiches.

Ingredients for making Open-Faced Salmon Sandwiches

Step 2: In a large mixing bowl, stir together the salmon, mustard, ricotta cheese and dill. Season to taste with salt and pepper.

Mixing canned salmon, ricotta cheese, Dijon mustard and chopped dill in white bowl with spoon.

Mixing together salmon sandwich ingredients

Step 3: Top each toast with 1/2 the salmon mixture (about 1/3 cup).

Step 4: Top the salmon with a lettuce leaf and 4 cherry tomatoes.

Step 5: Serve immediately.

Open-faced salmon salad sandwich with lettuce and tomatoes on whole grain toast on blue ceramic plate.

WW Friendly Open-Faced Salmon Sandwich

Skinny Salmon Salad Sandwich Recipe Notes

Classic water-packed tuna can be substituted for the salmon and feel free to vary the herbs. A tablespoon of minced chives is delightful and a handful of chopped basil is also a good alternative for the dill.

Good substitutions for the ricotta cheese include plain fat free Greek yogurt and light mayonnaise. 

Toasted bread adds a nice crunch to the sandwich, so I normally avoid serving it on plain bread.

Fresh cut cucumber slices with knife on wood cutting board.

Cucumber slices

Garden cherry tomatoes are the best here, however other veggies can be served on top like cucumbers or larger tomato slices.

Dijon mustard is a staple that really needs to be given a lot of attention. It seems to do everything! It thickens a vinaigrette, adds a pungent taste and is available everywhere in many forms.

I love to try new mustards—made with champagne, beer, apple cider vinegar. I suggest making a point of investigating whatever local mustards are in your area. They are priceless!

Salmon Sandwich Serving Suggestions

Canned salmon is so low in calories and carbs—even with the whole wheat bread—that you can indulge and serve skinny baked fries or a big lettuce and summer vegetable salad with your favorite vinaigrette.

Ways to Use Skinny Salmon Salad Leftovers

These are generous sandwiches, so you may have a little extra. Save it, cover, refrigerate and serve at Happy Hour on crackers, celery or cucumber slices or any other time you need a high-protein snack.

Are You Ready To Firmly Plant Yourself
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If you’ve made this Skinny Salmon Sandwich, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Open-Faced Salmon Sandwich

Toasted bread adds a nice crunch to this salmon sandwich, so I normally avoid serving it on plain bread.

Prep Time15 mins

Cook Time0 mins

Total Time15 mins

Servings (adjustable): 2

Calories: 125

Ingredients

  • 3/8 cup (1/2 can) canned water packed salmon, drained
  • 2 teaspoons Dijon mustard
  • 2 tablespoons part skim ricotta cheese
  • 1 tablespoon chopped fresh dill leaves
  • Salt and pepper, to taste
  • 2 slices whole grain bread, toasted
  • 2 large lettuce leaves
  • 4 cherry tomatoes, halved

Instructions

  • In a large bowl, mix the salmon, mustard, ricotta and dill. Season lightly with salt and pepper.

  • Top each toast with 1/2 of the mixture, about 1/3 cup.

  • Top the salmon with a lettuce leaf and 4 cherry tomatoes.

  • Serve immediately.

Recipe Notes

Classic water-packed tuna can be substituted for the salmon and feel free to vary the herbs. A tablespoon of minced chives is delightful and a handful of chopped basil is also a good alternative for the dill. Toasted bread adds a nice crunch to the sandwich, so I normally avoid serving it on plain bread. Garden cherry tomatoes are the best here, however other veggies can be served on top like cucumbers or larger tomato slices. Dijon mustard is a staple that really needs to be given a lot of attention. It seems to do everything! It thickens a vinaigrette, adds a pungent taste and is available everywhere in many forms. I love to try new mustards–made with champagne, beer, apple cider vinegar. I suggest making a point of investigating whatever local mustards are in your area. They are priceless! Serving size: 1 salmon sandwich (1/3 cup mixed salmon salad + 1 slice whole grain bread + veggie toppings) Weight Watchers PointsPlus: *3 Weight Watchers Freestyle SmartPoints: *3

Nutrition Facts

Open-Faced Salmon Sandwich

Amount Per Serving (1 salmon sandwich)

Calories 125 Calories from Fat 37

% Daily Value*

Fat 4.1g6%

Carbohydrates 12.6g4%

Fiber 2.1g8%

Protein 8.9g18%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer, Lunch

Cuisine: American

Keyword: canned salmon sandwich, salmon salad sandwich

*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.

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Hallie HarronOriginally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.

In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.

Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.

More articles and recipes by Hallie Harron

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