Salmon Salad Melts with Havarti
If my eldest has a favorite sandwich, it is the tuna melt. This version uses canned salmon, which is even healthier in many ways, and just as satisfying as the classic tuna melt.
- 15 oz. canned wild salmon
- 1/4 cup reduced-fat mayonnaise (or use any variety),
- 2 stalks celery thinly sliced
- 1 shallot finely diced
- 1 Tbsp. fresh dill finely chopped, or use 1 tsp. dried
- 1 lemon juice only, about 2 Tbsp.
- 1 - 3 tsp. capers
- 6 slices whole wheat bread (use wheat/gluten-free, if needed)
- 6 slices Havarti cheese
- Preheat the broiler and line a baking sheet with aluminum foil or spray it with nonstick cooking spray.
- In a mixing bowl, combine the salmon, mayonnaise, celery, shallots, dill, and lemon juice and mix it thoroughly. Gently fold in the capers.
- Lightly toast the bread. Spread a large spoonful of the salmon salad on each piece of toast and top it with a slice of cheese. Transfer the sandwiches to the baking sheet and broil them for 3 - 5 minutes, or until the cheese is melted and bubbly.
- Slice the sandwiches in half diagonally to serve them.
Do Ahead or Delegate: Slice the celery, dice the shallot, chop the dill, juice the lemon, prepare and refrigerate the salad. Scramble Flavor Booster: Use extra capers and mix in 1/2 tsp. lemon zest and 1/4 tsp. black pepper. Tip: Believe it or not, canned salmon offers some nutritional advantages that fresh salmon does not—it is often packed in its own oil, so you can benefit from greater quantities of omega-3s and uses wild salmon, which is more sustainable and better for us. Canned salmon also includes a few bones from the fish (which are safe to eat since they soften during the canning process). The result is a 3-ounce serving of salmon that has over half the calcium found in 8 ounces of milk. Low-salt or no-salt added varieties of canned salmon are available for those concerned about their sodium intake. Nutritional Information Per Serving (% based upon daily values): Calories 418, Total Fat: 25g, 38%; Saturated Fat: 13g, 63%; Cholesterol: 80mg, 26.5%; Sodium: 841mg, 35%; Total Carbohydrate: 23g, 7.5%; Dietary Fiber: 4g, 13%; Sugar: 4g; Protein: 26g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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