Ingredients15 m servings 368 cals
- Put salmon into a bowl and use a fork to flake and mix with the liquid from the can. Mix cucumber and capers with the salmon.
- Stir mayonnaise, red wine vinegar, chile paste, and reserved liquid from the capers together in a bowl; add Sriracha hot sauce and adjust to taste. Pour mayonnaise mixture over the salmon mixture and stir to coat. Spoon onto toasted bread to make sandwiches.
Per Serving: 368 calories; 11.6 g fat; 31 g carbohydrates; 34.2 g protein; 50 mg cholesterol; 995 mg sodium. Full nutrition
ReviewsRead all reviews 6
Good stuff!! Definately drain the salmon and use the liquid as needed.We double the recipe and added 3 tbls of minced onion and one extra tbls of red wine vinegar, left the cappers whole and add...
I drained the salmon, reserved the juice and would do that in the future. I would suggest you do the same, and add more of the liquid if needed. Even without the liquid, the consistency was "v...
I made it with leftover whole salmon that was grilled and added lemon pepper.
Very good! Great option for lunch. I used frozen salmon patty cooked in a little bit of oil on the stove. I also added chopped onions, and a little bit of onion salt and celery salt. Will ma...