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Sockeye Salmon Salad Sandwiches

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 tastier, healthier effect (fewer omega-6 and saturated fats, with more fiber and antioxidants).

Use the mayo approach if you prefer; it will be smoother and bind the salmon up a bit better.

Sockeye Salmon Salad Sandwiches
Adapted from chef Kathy Casey

Serves 4

Salmon Salad

2 cans (7.5 oz each) traditional pack Wild Red canned sockeye salmon or 2 cans (6.5 oz each) skinless, boneless Wild Red canned sockeye salmon, drained and chunked
1/4 cup mashed cannellini (white) beans*
1 tablespoon organic extra virgin olive oil*
1 tablespoon lemon juice
2 teaspoons Dijon 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
1 teaspoon dried dill weed
8 slices whole-grain bread
24 thin slices cucumber
4 leaves green or red leaf lettuce

*Replace beans and oil with 1/3 cup light mayonnaise if you prefer.

  • Drain salmon and discard skin and bones (if any and if desired).

  • In a medium bowl, combine remaining salad ingredients. Add salmon and stir to combine well.

  • Lay out bread slices and 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.

Nutrients per serving: 381 calories, 15 g total fat, 3 g saturated fat, 36% calories from fat, 65 mg cholesterol, 27 g protein, 34 g carbohydrate, 5 g fiber, 1,236 mg sodium, 291 mg calcium, and 1.9 g omega-3 fatty acids.

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