
Salmon Salad with Blueberries and Arugula on Rye
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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.
Servings | Prep Time |
4 Sandwiches | 10 minutes |
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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.
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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
Servings: Sandwiches
Units:
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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