Salmon Salad Tartines Recipe
Introduction
These Salmon Salad Tartines offer a delightful combination of flaky salmon, creamy avocado, and crunchy whole wheat bread. Packed with omega-3 fatty acids, this dish supports heart health and brain function while providing refreshing flavors and satisfying textures in every bite.
Ingredients
- 1 can (14.75 ounces) salmon, drained and flaked
- 1/4 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh dill
- 4 slices whole wheat bread
- Lettuce leaves
Instructions
- Step 1: In a bowl, combine the flaked salmon, mayonnaise, chopped celery, chopped red onion, and fresh dill. Mix until well blended.
- Step 2: Toast the whole wheat bread slices until golden and crispy.
- Step 3: Spread the salmon salad evenly over each slice of toasted bread.
- Step 4: Top each tartine with fresh lettuce leaves for added crunch and freshness. Serve immediately.
Tips & Variations
- For added creaminess, mix in half an avocado with the salmon salad.
- Use Greek yogurt instead of mayonnaise for a lighter option.
- Add a squeeze of lemon juice to brighten the flavors.
- Try topping with sliced cucumber or tomato for extra freshness.
Storage
Store any leftover salmon salad in an airtight container in the refrigerator for up to 2 days. Toast fresh bread before serving to maintain crispness. Avoid assembling the tartines in advance to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh salmon instead of canned?
Yes, you can cook and flake fresh salmon before mixing it with the other ingredients. Just be sure to cool it completely before assembling the salad.
What can I substitute for dill if I don’t have any?
Fresh parsley or chives make excellent substitutes and will still add a fresh herbal note to the salad.
PrintSalmon Salad Tartines Recipe
Salmon Salad Tartines combine flaky canned salmon, creamy mayonnaise, fresh celery, red onion, and dill, spread on toasted whole wheat bread and topped with crisp lettuce leaves. This open-faced sandwich is rich in omega-3 fatty acids and offers a fresh, satisfying meal perfect for lunch or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 tartines 1x
- Category: Lunch
- Method: Toasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Salmon Salad
- 1 can (14.75 ounces) salmon, drained and flaked
- 1/4 cup mayonnaise
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh dill
For Serving
- 4 slices whole wheat bread
- Lettuce leaves
Instructions
- Prepare the salmon salad: In a medium-sized bowl, combine the drained and flaked canned salmon with mayonnaise, chopped celery, chopped red onion, and fresh dill. Mix thoroughly until all ingredients are evenly incorporated.
- Toast the bread: Toast the four slices of whole wheat bread until golden and slightly crisp, either using a toaster or a toaster oven.
- Assemble the tartines: Spread a generous layer of the prepared salmon salad onto each slice of toasted bread, ensuring even coverage.
- Add the lettuce topping: Place fresh lettuce leaves on top of the salmon spread on each tartine for added crunch and freshness.
Notes
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- For added zest, squeeze a bit of lemon juice into the salmon salad mixture.
- Use gluten-free bread if desired to make this recipe gluten free.
- Fresh dill can be replaced with parsley or chives depending on preference.
- These tartines are best served immediately to retain the bread’s crispiness.
Keywords: salmon tartines, salmon salad, open-faced sandwich, healthy lunch, omega-3 recipe, quick salmon recipe
