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.

Makes 4 sandwiches

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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

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: 253 calories; 8 g fat (1 g sat, 2 g mono); 44 mg cholesterol; 27 g carbohydrate; 19 g protein; 4 g fiber; 582 mg sodium; 350 mg potassium.
Nutrition bonus: Selenium (60% daily value), Calcium (21% dv), Magnesium (18% dv).
2 Carbohydrate Servings