"So as to walk in a manner worthy of the Lord, fully pleasing to him, bearing fruit in every good work and increasing in the knowledge of God. May you be strengthened with all power, according to his glorious might, for all endurance and patience with joy"
~Colossians 1:10-11

Thursday, February 18, 2010

Salmon Salad Sandwiches

Salmon Salad Sandwiches

(I like this best hot, but it could easily be eaten as a cold sandwich as well!)

9 ounces Salmon, ready to eat
(canned & drained, cooked & flaked apart, or however you like)
2 hard boiled eggs, smashed
1/4 cup yogurt
1/4 cup sour cream
1/2 cup mayo
4 green onions, chopped finely
3-4 garlic cloves, minced
2 TB slivered almonds
1 tsp dried parsley
1 tsp sea salt
1/4 tsp pepper
1/4 tsp dill seed
(I think this sounded good to me cause I am pregnant. You could easily leave out or replace with some finely diced pickles which is what I really wanted to put in, but didn't have in the house!)

Throughly combine all ingredients. Chill until ready to make and serve. (If you are keeping more then 12 hours or so, you might want to add your almonds just before serving. I made it a couple hours before dinner and it kept fine, but the almonds could start to loose their crunch!)

To serve hot: put salmon salad on one piece of bread and layer some red onion, tomatoes and cheese on another piece of bread. Place under broiler or toaster oven till salad is warm, bread is toasted and cheese melted. Put both pieces of bread together and serve!
To serve cold - skip the warming part :-)

My husband wasn't too sure about this when he asked what was for dinner. I got a rather skeptical look. But after eating it, he said it "was pretty good". I loved it. And the boys both ate a small sandwich and were happy.

This post is part of Pennywise Platter at Nourishing Gourmet!

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