Who said that tuna was the only fish to eat in salads or sandwiches? This Salmon Spread will renew your lunches and snacks!
- Servings: 2 sandwiches or 4 snacks (about 1¼ cups)
- Preparation time: 10 minutes
- Cost per serving: $1.62 per sandwich or 81¢ if served as a snack
- Storage: 3 days in the fridge. Can’t be frozen.
- Kitchen tools: Can opener, cutting board, sharp knife, measuring cups and spoons, bowl, fork, spoon.
- Reference: This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.
- 1 can (213 g) pink salmon, drained Or tuna
- ½ apple, finely chopped
- 1 celery stick, chopped (about 125 ml / ½ cup)
- 30 ml (2 tbsp) mayonnaise
- 30 ml (2 tbsp) plain yogurt Or simply add more mayonnaise
- 5 ml (1 tsp) chili powder
- 5 ml (1 tsp) mustard
- Salt and pepper to taste
1. Pour the contents the can of salmon into a bowl. Remove the skin with your fingers or a fork. You can use the bones and cartilage if you wish, but make sure they are well crushed.
2. Add the apple to the salmon and mix.
3. Add the celery, mayonnaise, yogurt, chili powder, mustard, salt and pepper.
4. Mix together, coating the salmon with the mayonnaise and yogurt. Use this spread as a sandwich filling or serve on crackers as a snack.
This recipe provides foods from the following food groups:
- Meat and alternatives
One portion of this spread is a tasty way to add protein to a snack. If using this spread as a sandwich filling, serve it with raw vegetables and a glass milk (or a milk-based dessert) to round out the meal.