Salmon Salad on Rye - alive magazine

Name: Salmon Salad on Rye - alive magazine
Ingredients: 2 - 6 oz (170 g) wild salmon filets or 2 - 5.6 oz (160 g) cans wild salmon, drained; 1/3 cup (80 mL) plain, low-fat Greek yogourt; Juice of 1/2 lemon; 2 Tbsp (30 mL) fresh chopped dill; 1 shallot, minced; 1 Tbsp (30 mL) capers; 1/2 tsp (2 mL) dried coriander; 1/4 tsp (1 mL) black pepper; 1/8 tsp (0.5 mL) cayenne; 2 tsp (10 mL) horseradish; 8 slices whole rye bread; 1 cup (250 mL) green cabbage, thinly sliced; 1/2 cucumber, thinly sliced

www.alive.com

You’ll be hooked on this spruced-up salmon salad sandwich. Try using grainy mustard for a spread, if desired. 2 – 6 oz (170 g) wild salmon filets or 2 – 5.6…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

2 - 6 oz (170 g) wild salmon filets or 2 - 5.6 oz (160 g) cans wild salmon, drained
1/3 cup (80 mL) plain, low-fat Greek yogourt
Juice of 1/2 lemon
2 Tbsp (30 mL) fresh chopped dill
1 shallot, minced
1 Tbsp (30 mL) capers
1/2 tsp (2 mL) dried coriander
1/4 tsp (1 mL) black pepper
1/8 tsp (0.5 mL) cayenne
2 tsp (10 mL) horseradish
8 slices whole rye bread
1 cup (250 mL) green cabbage, thinly sliced
1/2 cucumber, thinly sliced