1 14 3/4-ounce can Alaska salmon
1/2 cup prepared pesto
1/2 cup finely chopped sweet or red onion
1/3 cup sun-dried tomatoes, oil-packed, chopped
3 tablespoons reduced fat mayonnaise
2 teaspoons finely shredded lemon peel
1/4 teaspoon salt
1 (8 inch) round focaccia bread
OR
1 (12 inch) french bread
Romaine lettuce leaves
Servings: 4
1. Place salmon in a medium bowl. Add pesto, onion, tomatoes, mayonnaise, lemon peel and salt; mix well.
2. Split bread in half; layer lettuce leaves on bottom half of bread. Top with salmon mixture and top of bread. Cut into four pieces. Serve immediately or cover with plastic wrap and refrigerate up to 6 hours before serving.
Cuisine: Cajun
1/2 cup prepared pesto
1/2 cup finely chopped sweet or red onion
1/3 cup sun-dried tomatoes, oil-packed, chopped
3 tablespoons reduced fat mayonnaise
2 teaspoons finely shredded lemon peel
1/4 teaspoon salt
1 (8 inch) round focaccia bread
OR
1 (12 inch) french bread
Romaine lettuce leaves
Servings: 4
1. Place salmon in a medium bowl. Add pesto, onion, tomatoes, mayonnaise, lemon peel and salt; mix well.
2. Split bread in half; layer lettuce leaves on bottom half of bread. Top with salmon mixture and top of bread. Cut into four pieces. Serve immediately or cover with plastic wrap and refrigerate up to 6 hours before serving.
Cuisine: Cajun
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