Ingredients
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 1/3 cup 1/3 cup low-fat mayonnaise
- 1 Tablespoon 1 Tablespoon fresh chopped parsley or 1 teaspoon dried parsley
- 1 teaspoon 1 teaspoon lemon juice
- 1/2 teaspoon 1/2 teaspoon seasoned salt
- 1/4 teaspoon 1/4 teaspoon celery seed
- 1 cup 1 cup shredded Cheddar cheese, divided
- 3 3 to 4 English muffins, split
Servings:
Units:
Instructions
- Mix salmon with mayonnaise, parsley, lemon juice, seasoned salt, and celery seed. Stir in 1/2 cup cheese.
- Set oven to broil. Lightly toast cut side of muffins on baking sheet set 5 inches from heat. Spoon 1/4 cup salmon mixture (for 8 servings)
- or 1/3 cup (for 6 servings) onto each toasted muffin half. Top with remaining cheese. Broil 3 to 4 minutes until cheese melts and is
- lightly browned.
- Cooks tip: Substitute shredded pepper-jack OR Swiss cheese for Cheddar.
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