Try out my salmon melt recipe for a quick and easy light lunch option!
I love using canned tuna and salmon to whip up a quick lunch when I'm short on time or don't feel like cooking a big meal. This recipe uses canned wild salmon which is my go-to option for canned fish since it's lower in mercury than tuna is. However, if tuna is what you have on hand, this recipe works great with both tuna and salmon.
What makes this salmon melt delicious is that it uses mustard to give it a great kick of flavor, rather a ton of mayonnaise, which also makes it way less calorie-dense compared to a typical tuna melt. You can also adjust the cheese or eliminate it altogether for a lower calorie meal.
Quick and healthy wild salmon melt
Makes 4 servings
2 six ounce cans of wild salmon
1/2 cup diced celery
1/3 cup diced onion (red or white both work - use red if you prefer a milder onion taste)
2 tbsp of your favorite mustard
1 tbsp avocado oil mayonnaise
1/2 tsp paprika
salt, to taste
pepper, to taste
fresh or dried dill, to taste (optional)
4 slices of bread, toasted (I use Ezekiel sprouted grain bread)
1/3 cup grass-fed cheese, shredded
Preheat oven or toaster oven to 350 degrees F / 180 degrees C
In a large bowl, mix all ingredients except the cheese and bread
Taste to ensure the seasonings are as you like them and adjust accordingly
Spread the salmon mixture evenly across the four slices of toasted bread
Sprinkle the shredded cheese on top of the salmon, evenly across all four slices
Place slices on a baking sheet and place in the oven or toaster oven for 3-5 minutes until the cheese is melted (if using a toaster oven, you'll probably need to toast two at a time)
Plate and enjoy!
This salmon melt is great option on it's own for a light lunch or you can add roasted veggies, a salad or soup on the side for a heartier meal. I always make this with 1 piece of toast to make this a lighter lunch, but feel free to add another piece of toast if you prefer a sandwich.
If you want to make this dairy-free, you can replace the mayo with more mustard and just toast without the cheese.
Feel free to make one or two servings at a time and store the remaining mixture in the fridge for up to 3 days until you are ready to use it.
I hope you enjoy this delicious salmon melt as much as I do - Bon Appetit!