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· 2 6- to 7-ounce cans boneless, skinless wild Alaskan salmon, drained
· 1/4 cup minced red onion
· 2 tablespoons lemon juice
· 1 tablespoon extra-virgin olive oil
· 1/4 teaspoon freshly ground pepper
· 4 tablespoons reduced-fat cream cheese (Neufchâtel)
· 8 slices pumpernickel bread, toasted
· 8 slices tomato
· 2 large leaves romaine lettuce, cut in half
1. Combine salmon, onion, lemon juice, oil and pepper in a medium bowl. Spread 1 tablespoon cream cheese on each of 4 slices of bread. Spread 1/2 cup salmon salad over the cream cheese. Top with 2 tomato slices, a piece of lettuce and another slice of bread.
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