How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salmon Salad and Curried Egg on Multigrain Bread?

You need 9 ingredients. The key ingredients include: 1 can (7.5 ounces) wild red Alaskan or sockeye salmon (about 1 cup), drained, 1 tablespoon plus 1 teaspoon extra-virgin olive oil, 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice, 2 teaspoons minced shallot, and more.

Is Salmon Salad and Curried Egg on Multigrain Bread suitable as seafood?

Yes, Salmon Salad and Curried Egg on Multigrain Bread falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Salmon Salad and Curried Egg on Multigrain Bread?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmon Salad and Curried Egg on Multigrain Bread

Name: Salmon Salad and Curried Egg on Multigrain Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (7.5 ounces) wild red Alaskan or sockeye salmon (about 1 cup), drained; 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice; 2 teaspoons minced shallot; Coarse salt and freshly ground pepper; 4 slices multigrain bread; 4 hard-cooked eggs (page 61); 1/2 teaspoon curry powder; 1 pint pea shoots or sprouts, such as alfalfa, radish, or broccoli

Bake this irresistible Salmon Salad and Curried Egg on Multigrain Bread at home. Made with wild red, extra-virgin olive oil, lemon zest and shallot. Eas…

This Salmon Salad and Curried Egg on Multigrain Bread relies on simple, everyday ingredients such as minced shallot, multigrain bread, hard-cooked eggs (page 61) and curry powder. It comes together quickly and makes 4 servings, at about 393 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 can (7.5 ounces) wild red Alaskan or sockeye salmon (about 1 cup), drained
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
2 teaspoons minced shallot
Coarse salt and freshly ground pepper
4 slices multigrain bread
4 hard-cooked eggs (page 61)
1/2 teaspoon curry powder
1 pint pea shoots or sprouts, such as alfalfa, radish, or broccoli

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Quick Info

Servings
4 servings
Calories
393 kcal
Category
Seafood

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