Servings: 4
Total Time: 20mins


2 (6 ounces) cans skinless, boneless salmon (drained)
2 celery ribs (trimmed and minced)
2 green onions (white and green parts, sliced)
2 tsp jarred, diced dill pickle
2 tsp jarred pickle juice
1 tsp ready-made Dijon mustard
3 tbsp reduced-fat mayonnaise
1 tbsp fresh dill (chopped)
Salt and freshly ground black pepper
Splash of hot sauce
4 English muffins (split)
2-3 ounces Colby cheese (thinly sliced)

In a bowl, combine the canned salmon with the celery, white and green parts of the onions, dill pickle and dill pickle juice, Dijon mustard, mayonnaise, and chopped dill.
Season the salmon mixture to taste with salt, black pepper, and a splash of hot sauce.
Toast the muffins until golden.
Place the toasted muffin halves, cut side facing upwards on a baking sheet.
Spread an even amount of the salmon mixture over each half. Top with an even amount of Colby cheese.
Preheat your broiler.
Place the salmon melt under your broiler and broil for 4 minutes until the cheese melts and is beginning to bubble.

Serve and enjoy.

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