Tangy Salmon Melts
Horseradish and Mexican cheese lend some punch to the tangy salmon melts foodservice recipe.
Ingredients
- 6 T Ketchup
- 2 t Worcestershire sauce
- ¼ c Celery, minced
- ¼ c Chives, chopped
- 1/2 c Mayonnaise
- 2 t Horseradish
- 10 oz Chicken of the Sea®boneless skinless pink salmon - pouches
- 1/2 c Shredded Mexican cheese blend
- 10 English muffin halves
Nutrition Facts
calories
210
total fat
12g
saturated fat
2.5g
trans fat
0g
cholesterol
25mg
sodium
410mg
total carbohydrates
17g
fiber
0g
total sugars
3g
added sugars
0g
protein
11g
vitamin d
0%
calcium
8%
iron
0%
potassium
2%
Instructions
- Stir all ingredients together.
- Portion 1/4 cup on each English muffin half, arranging on a lightly oiled baking sheet.
- Bake at 375° F for 15 minutes.
Nutrition Facts
calories
210
total fat
12g
saturated fat
2.5g
trans fat
0g
cholesterol
25mg
sodium
410mg
total carbohydrates
17g
fiber
0g
total sugars
3g
added sugars
0g
protein
11g
vitamin d
0%
calcium
8%
iron
0%
potassium
2%
