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Sockeye Salmon Salad Sandwiches

Recipe by Kathy Casey
This recipe, from chef Kathy Casey, originally called for 1/3 cup light mayonnaise, but we tried it with 1/4 cup mashed cannellini beans and 2 tablespoons organic extra virgin olive oil instead, to healthier effect (fewer omega-6 and saturated fats, with more fiber and antioxidants).
Yield: Serves 4
Total Time: 20 min
Prep: 15 min
Cook: 5 min
Additional:
Ingredients
1/4 cup mashed cannellini (white) beans
1 tablespoon lemon juice
2 teaspoons Dijon-style mustard
1 tablespoon capers, drained, chopped if large (optional)
1/3 cup finely chopped fennel root (or celery)
1/3 cup finely diced onion
1/4 cup dill or sweet pickle relish, drained
Pinch of organic black pepper
1 tablespoon chopped fresh dill or 1/2 to 1 teaspoon dried dill weed
8 slices whole grain bread
24 thin slices cucumber
4 leaves green or red leaf lettuce
Preparation
1.  Drain salmon and discard skin and bones (if any and if desired).
2.  Combine remaining beans, olive oil, lemon juice, mustard, capers, fennel root, onion, relish, black pepper and dill in a medium bowl. Add salmon and stir to combine.
3.  Divide salad between 4 slices of bread. Top each with 6 slices of cucumber and a leaf of lettuce. Place remaining slices of bread on top and cut each sandwich in half, crosswise.
About Kathy Casey
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