This delicious recipe was in our runner’s packet at the Bearfest Full/Half Marathon. When Kelly brought sunflower seed brioche bread home from our favorite local shop, I knew I needed to make this.
Salmon Salad
Revised from this original
- 1 can (7.5 oz. each) traditional-pack Alaska salmon, drained and flaked
- 1/3 c light mayonnaise
- 2 T lemon juice
- 1 T dried mustard
- 1/3 c diced celery
Combine all ingredients. Build open face sandwiches by topping with salmon salad, sliced cucumbers and arugula.