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Wild Salmon Salad Sandwiches
Serves 4
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 anned wild salmon with bones can be a great source of calcium. Adding onion helps boost the amount of calcium that our bodies can absorb from the fish bones and the yogurt that I use in place of mayonnaise in this recipe. As an added health bonus, each sandwich serving offers nearly 2,000 milligrams of omega 3 fatty acids.
Ingredients:
- 1/3 - 1/2 large red onion, quartered
- 2 cans Deming’s wild Alaska red sockeye salmon, rinsed and drained
- 1/2 cup Oikos organic 0% Greek yogurt
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Yamasa lower sodium soy sauce
- 1/3 avocado, mashed
- 1/2 hot house cucumber, peeled and thinly sliced
- 4-8 slices Alvarado St. Bakery sprouted sourdough bread
Instructions:
Place pieces of onion in food processor and pulse to make small pieces, but not mush. Remove onion pieces and place them in a medium mixing bowl.
Add salmon with bones, yogurt, lemon juice and soy sauce to the food processor. Process until salmon is smooth and all of the ingredients are mixed well. Transfer to mixing bowl and mix with onion.
Squeeze a few drops of lemon juice into the mashed avocado and spread avocado on four slices of bread. Place cucumber slices on top. Divide salmon salad among four slices of bread. Serve open-faced or top with another piece of bread, if desired.
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