4 Servings
12 Oz Pink Salmon
1/4 Cup, chopped Onions
2 Tbsp Lemon Juice
1 Tbsp Olive Oil
1/4 Tsp Pepper
4 Tbsp Cream Cheese
8 Slice Pumpernickel Rye-Ola Bread
8 Slice, medium (1/4" thick) Tomatoes
2 Leaf inner Lettuce
Combine salmon, onion, lemon juice, oil, and pepper in a medium bowl.
Mix well.
Spread 1 tablespoon cream cheese on 4 of the lices of sandwich bread.
Spread 1/2 cup salmon salad over those slices.
Top with 2 tomato slices, a piece of lettuce, and the remaining slices of bread.
Enjoy!
