Salmon Salad with Blueberries and Arugula on Rye

These sandwiches are incredibly easy and make an elegant lunch for an afternoon get together with friends or a picnic. The ingredients can be arranged before hand and packed to assemble easily or put together and packed for later.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Sandwiches

Ingredients

  • 2 7.5 oz Cans RedHead or ThinkPink Canned Salmon (I like one of each)
  • 2 Tbl Mayo
  • 2 tsp Dijon mustard
  • 2 Stalks Celery Minced
  • 2 Tbl Chives Minced
  • 1 Tbl Flat Leaf Parsley Minced
  • 1/2 Cups Blueberry Cream Cheese (Recipe Follows)
  • 1 Cup Arugula
  • 8 Slices Dark Rye Bread

Blueberry Cream Cheese

  • 1 8 oz Package Cream Cheese Room Temperature
  • 1 Cup Frozen Blueberries Partially Thawed
  • 1 Tbl Horseradish
  • 1 Lemon Zested

Instructions

Sandwiches

  • Drain Salmon and mix with mayo, Dijon, celery, chives and parsley. Spread blueberry cream cheese evenly on 4 pieces of Rye bread and divide the salmon salad evenly between the other four pieces. Top Salmon with Arugula and the second half of bread and serve.

Blueberry Cream Cheese

  • In a Food Processor add all ingredients and pulse until completely combined.
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Mediterranean Salmon Burgers with Tzatziki Sauce

These super flavorful salmon burgers make great options for non meat eaters or simply someone who wants something a little different than typical summer barbecue fare. This tzatziki sauce can double as a delicious side with slices of pita or crisp, fresh veggies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 35 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: burger, canned, Canned Salmon, ciabatta, hamburger, tzatziki
Servings: 4 Large Burgers

Ingredients

  • 3 7.50 oz Cans ThinkPink and/or Redhead Traditional
  • 1 Large Egg
  • 1/2 Cup Kalamata Olives Minced
  • 1/2 Cup Sundried Tomatoes in Oil Drained and Minced
  • 1/2 Cup Feta Cheese
  • 1 Cup Whole Wheat Bread Crumbs
  • 4 Pieces Ciabatta Bread (or your favorite bun) Split
  • 1/2 Medium Red Onion Thinly Sliced
  • 1 Cup Arugula (or your favorite green)
  • 2 Cups Tzatziki Sauce (Recipe Follows)

Tzatziki Sauce

  • 1 Cup Plain Greek Yogurt
  • 1/2 Cup Sour Cream
  • 1/2 Cup Cucumber Peeled and Grated
  • 1/4 Cup White Onion Grated
  • 1 tsp Garlic Paste
  • 1 Tbl Fresh Dill
  • 1 Tbl Fresh Mint Finely Minced
  • 1 Tbl Lemon Juice
  • Salt and Pepper To taste

Instructions

Burgers:

  • Preheat Oven to 375 degrees and prepare a baking sheet with cooking spray and parchment paper.
  • Drain Salmon and flake with a fork, mashing up all skin and bone into the meat. Add Eggs, Olives, Sundried Tomatoes and mix thoroughly. Add Bread Crumbs ¼ Cup at a time until mixture is just dry enough to form patties.
  • At this point form the patties, keeping them separated on a plate with parchment paper and refrigerate for at least 1 hour.
  • Heat a skillet to medium high and brown the patties in a little high heat oil (I like Avocado, but Canola or Vegetable work as well) on both sides. Transfer the patties to the baking sheet and bake for 15 minutes until cooked through. Serve on toasted Ciabatta with Tzatziki, Red Onion and Arugula.

Tzatziki Sauce

  • Whisk together all ingredients, refrigerate.
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Salmon Bahn Mi Sandwich

“Bahn Mi” sandwiches are a delicious and trendy Vietnamese style street food. Traditionally made with a pork pate; we made ours with an Asian inspired canned salmon salad. These are great for picnics and other functions!

Course: Main Course
Cuisine: Vietnamese
Keyword: Canned Salmon, Cucumber
Servings: 2 Large Sandwiches

Ingredients

  • 2 Cups Asian Salmon Salad Recipe Follows
  • 1 Cup Carrots Shredded
  • 1 Cup Sweet and Spicy Pickled Cucumbers Recipe Follows
  • 1/2 Cup Fresh Cilantro
  • 1/2 Cup Spicy Mayo Recipe Follows
  • 1 Foot Crusty French Baguette

Asian Salmon Salad

  • 2 7.5 Oz Cans RedHead or ThinkPink Canned Salmon
  • 1/4 Cup Mayo or Vegannaise
  • 1/2 Medium red onion Finely minced
  • 2 tbsp Sambal (found in most asian sections of the grocery store)
  • 2 tbsp Sweet-Chili Sauce (found in most asian sections of the grocery store)
  • 1 tbsp fresh ginger finely minced or grated (or use 2 tsp dried)
  • 1 tbsp Sesame Oil

Sweet and Spicy Pickled Cucumbers

  • 1 Large English Cucumber thinly sliced
  • 1/2 Vidalia or other Sweet Onion thinly sliced
  • 1/2 cup Rice Vinegar
  • 1/4 cup Sugar
  • 1-2 tbsp Sambal or Sriracha
  • 1 tsp Kosher salt

Spicy Mayo

  • 1 Cup Mayo or Vegannaise
  • 1 tbsp Sriracha
  • 1 tsp Sambal
  • 1 tsp Lime Juice

Instructions

Salmon Bahn Mi

  • Slightly warm baguette in oven without toasting. Cut in half and evenly spread mayo on both sides of baguette. Top with Salmon salad, cucumbers, carrots and Cilantro. Cut baguette into quarters with two quarters making one large sandwich that can easily be shared.
  • ***One can easily adapt this and most sandwich recipes to be "paleo" or low-carb friendly by replacing the bread with a collared wrap seen in the photo. This can be done by removing the thickest part of the 'trunk' of the collared and blanching the leaf in boiling water to soften it. It can then be filled with all of your favorite sandwich fillings and wrapped like a tortilla.

Asian Salmon Salad

  • Combine all ingredients in a small bowl and stir until thoroughly combined.

Sweet and Spicy Pickled Cucumbers

  • Place Cucumbers and onions in a small bowl in an even layer. Whisk together all other ingredients and pour over vegetables. Cover and refrigerate for at least 1 hour.

Spicy Mayo

  • Whisk together in a small bowl; refrigerate after using.
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