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.
Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar. Fold in salmon, celery and scallions.
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.
1 1/2 starch, 1 1/2 lean meat, 1 fat