I have completed two days of Adventure Boot Camp, and although I can barely walk, I’m feeling good about myself. It must be the endorphins or something. Although if you asked me how I’m feeling during the workouts, I would probably give you a different answer. Yesterday’s workout was hard. Today’s workout was insane.
Because I had to get Meghan to the doctor for her 30-month well visit, I only had time for a Strawberry-Banana Muffin for breakfast. I knew I needed a protein-packed lunch, so I scoured the pantry to see what I could come up with. My meal planning is completely out of whack this week because I now have a box of fresh veggies, courtesy of a seasonal CSA I recently joined, being delivered every Thursday. So instead of planning out my week and shopping Sunday or Monday like I normally do, I just picked up a few staples and am using up some pantry items until Thursday, and then am shifting my meal-planning week after I see what fresh produce I get in my “happy box”. Should be interesting planning based on whatever I get!
So I stalked my pantry in search of some protein, and decided on the can of wild Alaskan salmon. I thought it’d be yummy in a salad-type mixture, like a tuna salad sandwich. I prepared it like I would a tuna fish salad and loved the results. I wish I would have thought of this sooner–what an easy way to get more nutritious salmon in my life.
I know I just posted a salmon recipe a few days ago. For all you fish-haters, and my vegetarian and vegan readers, I apologize. For the rest of you, please give this one a try. It doesn’t disappoint!
I named it the Super Star Salmon Melt because boot camp has me feeling like a super star. 🙂
Super Star Salmon Melts
- Total Time: 10 minutes
- Yield: 8 melts 1x
Description
A tasty and nutritious lunch
Ingredients
- 1 (14.75 ounce) can Wild Alaskan salmon
- 1/2 cup grapeseed oil Vegenaise (or use real Mayo if you prefer)*
- 1/4 cup red, orange, or yellow bell pepper, finely chopped
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- multi-grain sandwich thins
- provolone cheese slices (not pictured above)
- Optional toppings: lettuce, tomato slices
Instructions
- Preheat your oven’s broiler. Drain the can of salmon and discard the skin. Leave the bones as they are a good source of calcium. In a small bowl, mash the salmon with a fork. Make sure to mash it well so all bones are broken up into small pieces. Add the Vegenaise, bell pepper, lemon juice, salt, and pepper and mix together well.
- Spread about 1-2 tablespoons of the salmon mixture onto a sandwich thin and top with a slice of provolone cheese. Repeat with how ever many sandwiches you are preparing. Place the sandwiches on a baking sheet and place under the broiler until the sandwich thin is slightly toasted and the cheese is nice and melty.
Serve immediately. Any leftover salmon mixture can be stored in the refrigerator for up to 2 days.
Notes
*I know it seems strange that I use Vegenaise in a recipe with fish. For me, it’s all about balance. I try to maintain a diet that is primarily plant-based, so even though I do eat meat, cheese, etc, you will see me mix vegan staples with my meals that include animal foods.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Serving Size: 1 melt
- Calories: 356
- Sugar: 3.25g
- Sodium: 608mg
- Fat: 15.3g
- Carbohydrates: 29.6g
- Protein: 23.3g
Meghan loves salmon. Meghan loves cheese. I know that this can easily be a new favorite for her. Today, however, she was not interested in eating this at all. I’m not discouraged, though, because she often refuses a food the first time I offer it and then loves it eventually (Remember the Green Grilled Cheese?). You need to keep offering rejected foods before you know for sure if your little one likes it or not. If your little one already likes tuna fish sandwiches, he will like these. Let me know if you give it a try with your kids. 🙂
I think the salmon salad would be great on crackers or on top of a big bed of lettuce as well. What an awesome way to get those essential omega 3’s! And not a bad way to replenish your tired muscles after a tough workout, either.
We all love salmon in our house. And when I say love, I mean mostly me & everyone else pretty much just kinda likes it. But these were a huge hit. My 5 yr old son is terribly selective/picky, whatever you wanna call it on what he’ll eat. He loved em! My husband said they were delicious, I’d have to agree [shhh don’t tell him ;)]. Our 3 yr daughter didn’t want to try them but she’s sick so I just figured she’d get back to her normally adventurous (read: total opposite of her big brother) appetite soon after she feels better. Another recipe going in the will-make-again file. (Our youngest [9m] looked like he wanted to try it too.) Thanks!
Could I use a fillet of salmon in place of canned? I happen to have some extra to use. Thanks!
I haven’t tried it, but I do think it would work just fine. Let me know if you try it!
Packing this for my husband’s lunch tomorrow. I hope he likes it! It looks delicious!
I’m a huge tuna melt fan…but these look even better!
a great easy lunch or dinner idea! I never remember to use salmon like this, and I like it so much better than tuna.
I don’t know why I didn’t think of it sooner. 🙂
My tummy just grumbled. LOUD! true story!!!!! I’ll take a salmon melt puhhhlease! <3 with pickles!
Yum! These looks mighty tasty 🙂
Salmon’s on our menu this week 🙂