Description
A tasty and nutritious lunch
Ingredients
Scale
- 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