>Salmon spreadPosted: 24 July 2010
>We don’t keep a ton of packaged or processed food on hand but we do usually have plenty of low-sodium tuna and salmon in the cupboard. Yesterday I got home around lunch time and so did Senor. We were planning to hit the gym in the afternoon but gyming on an empty stomach is a horrible idea. I whipped up some salmon spread in under five minutes and we ate it on delicious (of course) garlic toast. Mmm, garlic toast.
Here’s how I made the spread:
2 pkgs Chicken of the Sea Pink Salmon
2 T Light Mayo
1/2 cup Fage 2% Greek Yogurt
1 oz bleu cheese crumbles
1/4 of a red onion
Season with garlic, salt, and fresh ground black pepper.
Just mix everything together and garnish with fresh cilantro.
The bread is from Breadsmith, possibly the best bread in the world is made there. This variety is English Muffin bread, lightly toasted with butter and garlic. Top your bread with the spread and enjoy. Yum!