Salmon and Roasted Pepper Hummus on Naan Bread
Easy-to-make, colourful and delicious, these open-faced Naan make a quick lunch or an elegant appetizer.
|1 can (213 g) ||Gold Seal Sockeye Salmon, drained (skin & bones removed, if desired) |
|1/2 cup ||finely diced red pepper |
|1/2 cup || finely diced celery |
|1/2 cup ||low fat mayonnaise |
|1/2 cup ||roasted red pepper hummus (*found in the refrigerated section of your grocery store) |
|1/2 ||English cucumber, thinly sliced |
|2 ||8" Naan breads |
|freshly cracked pepper, to taste |
Garnish with alfalfa sprouts. Enjoy with a citrus salad or medley of greens.
- Mix salmon, peppers, celery and mayonnaise in a small bowl.
- Spread hummus over each Naan and top with cucumber slices.
- Spoon salmon mixture on top; season with pepper to taste, cut into halves and serve.
Prep: 15 mins
Total: 15 mins
|Nutritional Values |
|10 g |
|Sat Fat ||1 g |
|Carbs ||10 g |
|Protein ||14 g |
|Fibre ||1 g |
|Cholesterol ||25 mg |
|Sodium ||356 mg |
|Sugar ||1 g |
|Calcium ||110 mg |
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