Easy Salmon Salad Sandwich Lunch Recipe
4P Foods Team Member
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P Foods grocery delivery tote.
Sustainable salmon on a locally baked sourdough makes a reel good meal! Perfect for school lunches, summer picnics, and early fall barbeques. This recipe will serve four and makes a great meal prep lunch or lite dinner. If you choose to meal prep, keep the salmon salad off the bread until ready to serve. You can make this using Patagonia Provisions cooked canned salmon or you can cook a salmon filet yourself.
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
- 8 slices sourdough bread
- 4 bibb lettuce leaves
- 12oz. salmon, flaked
- ¼ cup scallions, chopped
- ¼ cup celery, diced
- ¼ cup mayonnaise
- 2 tbsp. fresh lemon juice
- 2 tsp. dijon mustard
- ¼ tsp. cayenne pepper
- ¼ tsp. smoked paprika
- Salt and pepper to taste
Directions
In a large bowl, flake the cooked salmon using two forks. Stir in the scallions and celery. Then, stir in the mayonnaise, mustard, and lemon juice. Season with spices and stir one last time.
Layer your salmon salad on top of one slice of sourdough. Place a lettuce leaf on top of the salmon salad then place a slice of sourdough bread on top. Repeat 3 more times for four sandwiches.