Salmon Sandwiches with Japanese Flavors

Salmon Sandwiches with Japanese Flavors

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From: EatingWell Magazine, May/June 1996

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 tablespoons reduced-fat mayonnaise, divided
  • 1 tablespoon lemon juice
  • 1 teaspoon reduced-sodium soy sauce
  • 1½ tablespoons finely chopped fresh ginger
  • ½ teaspoon sugar
  • 1 7-ounce can salmon, drained, picked over and flaked, or 1 cup flaked cooked salmon fillet
  • ¼ cup finely diced celery
  • 2 tablespoons chopped scallions
  • ¼ teaspoon wasabi powder, (optional)
  • 8 slices slices whole-wheat bread
  • 1½ cups radish sprouts

Preparation

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  • Ready In

  1. Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar. Fold in salmon, celery and scallions.
  2. If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread. Spoon the salmon salad over 4 of the bread slices, spreading evenly. Top with sprouts. Set the remaining bread slices on top.

Nutrition information

  • Per serving: 252 calories; 7 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 19 g protein; 45 mcg folate; 44 mg cholesterol; 4 g sugars; 4 g added sugars; 173 IU vitamin A; 6 mg vitamin C; 245 mg calcium; 2 mg iron; 586 mg sodium; 363 mg potassium
  • Nutrition Bonus: Calcium (24% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1½ lean meat, 1 fat

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