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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