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WW Recipe of the Day: Open-Faced Salmon Salad Sandwich for Two
Looking for a chic and elegant yet super simple lunch for you, friends or special events?
This simple salmon salad sandwich can work for so many purposes.
As a quick lunch, I’ve had this in many European train stations in various forms.
As a special lunch, I’ve served this with canned wild-caught salmon and freshly picked tomatoes, the pungent mustard and a high quality ricotta.
If your budget is limited, the sandwich can still be made to be delicious, pretty and a real low calorie, high protein way to enjoy your lunch.
Feel free to double the recipe and serve a small crowd.
As an appetizer, the filling is marvelous piled on crunchy croutons or dolloped onto cucumber slices if you are having a reception.
How Many Calories and WW Points in this Open-Faced Salmon Salad Sandwich?
According to my calculations, each serving has 125 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
How to Make Salmon Salad Open-Faced Sandwiches Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: In a large mixing bowl (affiliate link), stir together the salmon, mustard, ricotta cheese and dill. Season to taste with salt and pepper.
Step 3: Top each toast with 1/2 the salmon mixture (about 1/3 cup).
Step 4: Top the salmon with a lettuce leaf and 4 cherry tomatoes.
Step 5: Serve immediately.
Recipe Notes
Classic water-packed tuna can be substituted for the salmon and feel free to vary the herbs. A tablespoon of minced chives is delightful and a handful of chopped basil is also a good alternative for the dill.
Good substitutions for the ricotta cheese include plain fat free Greek yogurt and light mayonnaise.
Toasted bread adds a nice crunch to the sandwich, so I normally avoid serving it on plain bread.
Garden cherry tomatoes are the best here, however other veggies can be served on top like cucumbers or larger tomato slices.
Dijon mustard is a staple that really needs to be given a lot of attention. It seems to do everything! It thickens a vinaigrette, adds a pungent taste and is available everywhere in many forms.
I love to try new mustards—made with champagne, beer, apple cider vinegar. I suggest making a point of investigating whatever local mustards are in your area. They are priceless!
Serving Suggestions
Canned salmon is so low in calories and carbs—even with the whole wheat bread—that you can indulge and serve skinny baked fries or a big lettuce and summer vegetable salad with your favorite vinaigrette.
Ways to Use Leftovers
These are generous sandwiches, so you may have a little extra. Save it, cover, refrigerate and serve at Happy Hour on crackers, celery or cucumber slices or any other time you need a high-protein snack.
If you’ve made this Low-Fat Salmon Sandwich, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Open-Faced Salmon Sandwich
Ingredients
- 3/8 cup (1/2 can) canned water packed salmon, drained
- 2 teaspoons Dijon mustard
- 2 tablespoons part skim ricotta cheese
- 1 tablespoon chopped fresh dill leaves
- Salt and pepper, to taste
- 2 slices whole grain bread, toasted
- 2 large lettuce leaves
- 4 cherry tomatoes, halved
Instructions
- In a large bowl, mix the salmon, mustard, ricotta and dill. Season lightly with salt and pepper.
- Top each toast with 1/2 of the mixture, about 1/3 cup.
- Top the salmon with a lettuce leaf and 4 cherry tomatoes.
- Serve immediately.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 3 PointsPlus (Old plan) Classic water-packed tuna can be substituted for the salmon and feel free to vary the herbs. A tablespoon of minced chives is delightful and a handful of chopped basil is also a good alternative for the dill. Toasted bread adds a nice crunch to the sandwich, so I normally avoid serving it on plain bread. Garden cherry tomatoes are the best here, however other veggies can be served on top like cucumbers or larger tomato slices. Dijon mustard is a staple that really needs to be given a lot of attention. It seems to do everything! It thickens a vinaigrette, adds a pungent taste and is available everywhere in many forms. I love to try new mustards–made with champagne, beer, apple cider vinegar. I suggest making a point of investigating whatever local mustards are in your area. They are priceless!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
