WeightWatchers salmon, mint and cucumber baguettes recipe

These easy to prepare sandwiches would be ideal for a late spring picnic – assuming the weather brightens up, of course!
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Serves 4 l Prep 10 minutes l Cook 10 minutes

Ingredients

Two part-baked brown baguettes

WeightWatchers salmon, mint and cucumber baguettesWeightWatchers salmon, mint and cucumber baguettes
WeightWatchers salmon, mint and cucumber baguettes

1 medium can pink salmon

Half a cucumber, finely diced

Half a small red onion, finely diced

Nine individual olives, in brine, chopped

3 tbsps 0% fat natural Greek yoghurt

2 tbsps fresh mint, chopped

Zest of one lime

1 tbsp fresh lime juice

Half-a-teaspoon Flying Goose Sriracha Hot Chilli Sauce

Four small Ruby Gem lettuce leaves

Two large tomatoes, sliced

Method

1. Preheat the oven to 220°C, fan 200°C, gas mark 7, then bake the two 150g part-baked brown baguettes to pack instructions.

2. In a bowl place the tin of drained pink salmon and flake with a fork. Add the finely diced cucumber and red onion, the chopped olives, the Greek yogurt, chopped mint, lime zest and juice half-a-teaspoon of sriracha sauce, then season to taste.

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3. Halve the baguettes, then split and fill with the Ruby Gem lettuce

leaves and sliced tomatoes divided among the baguettes. Spoon over the salmon mixture and serve.

Smartpoints: Green 8 l Blue 7 l Purple 7