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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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âThis recipe first came about using leftover salmon and slaw. Now we plan to make it all the time. Itâs a nice alternative to burgers and always well-received at parties. The salmon can also be broiled.â Edrie OâBrien - Denver, Colorado Ingredients:
1/2 cup chopped cabbage |
1/2 cup chopped fennel bulb |
1 green onion, chopped |
1/4 cup fat-free mayonnaise, divided |
1 tablespoon fat-free plain yogurt |
1-3/4 teaspoons salt-free seasoning blend, divided |
4 salmon fillets (4 ounces each) |
cooking spray |
4 whole wheat dinner rolls, split |
Directions:
1. In a small bowl, combine the cabbage, fennel and onion. Combine 2 tablespoons mayonnaise, yogurt and 1/4 teaspoon seasoning blend; pour over cabbage mixture and toss to coat. Chill until serving.
2. Spritz salmon with cooking spray; sprinkle with remaining seasoning blend.
3. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Remove and keep warm.
4. Grill rolls, cut side down, over medium heat for 30-60 seconds or broil 4 in. from the heat until toasted. Spread with remaining mayonnaise; top each with a fillet and 1/4 cup coleslaw. Replace roll tops. Yield: 4 servings.
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