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Salmon Sandwiches with Japanese Flavors

May/June 1996

Your rating: None Average: 5 (3 votes)

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.


Salmon Sandwiches with Japanese Flavors

Makes: 4 sandwiches

Active Time:

Total Time:

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 slices whole-wheat bread
  • 1 1/2 cups radish sprouts

Preparation

  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

Per serving: 253 calories; 8 g fat (1 g sat, 2 g mono); 44 mg cholesterol; 27 g carbohydrates; 4 g added sugars; 19 g protein; 4 g fiber; 582 mg sodium; 350 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Calcium (21% dv), Magnesium (18% dv).

Carbohydrate Servings: 2

Exchanges: 1 1/2 starch, 1 1/2 lean meat, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
15 minutes or less
Ethnic/Regional
Asian
Japanese
Servings
4
Main Ingredient
Fish
Preparation/ Technique
No-cook
Meal/Course
Lunch
Dinner

Publication
May/June 1996
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