Salmon Sandwiches With Japanese Flavors |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Most canned salmon is wild, making it a sustainable and convenient choice. The Japanese flavors in the spread are the perfect foil for meaty salmon. I like finding recipes that use canned salmon. I made this and it only took me 15 minutes and I loved it! EatingWell, June 2007. I used 7 grain bread because that is what we had, also - I didn't use radish sprouts. Ingredients:
3 tablespoons reduced-fat mayonnaise, divided |
1 tablespoon lemon juice |
1 teaspoon reduced sodium soy sauce |
1 1/2 tablespoons finely chopped fresh ginger |
1/2 teaspoon sugar |
1 (7 ounce) can salmon, drained, picked over and flaked or 1 cup flaked cooked salmon fillet |
1/4 cup finely diced celery |
2 tablespoons chopped scallions |
1/4 teaspoon wasabi powder (optional) |
8 slices whole wheat bread |
1 1/2 cups radish sprouts |
Directions:
1. Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar.
2. Fold in salmon, celery and scallions.
3. If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread.
4. Spoon the salmon salad over 4 of the bread slices, spreading evenly.
5. Top with sprouts; set the remaining bread slices on top.
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