Ingredients

• 5 ounces canned salmon
• 1 tablespoon celery
• 3 tablespoons mayonnaise
• 1/2 teaspoon lemon juice
• 1/8 teaspoon black pepper

Preparation

1. Finely chop celery.
2. In a small bowl, mix together salmon along with the other ingredients.
3. Make a sandwich or eat with low-sodium crackers.

Helpful hints

• Look for boneless salmon to keep phosphorus and calcium lower. Compare sodium content on cans and foil pouches and choose the lower sodium container. Better yet, cook extra fresh salmon for dinner and save leftover for this recipe.
• This recipe can be prepared ahead of time. Just cover and refrigerate until ready to serve.
• Low-calorie mayonnaise can be substituted for regular mayonnaise, or reduce amount to 1-1/2 tablespoons (unless you need the extra calories).
• Additional bread options include cracked wheat, French, Italian, light rye, pita or sourdough, or choose a wrap.