Salmon Salad Sandwiches with Japan-Inspired Dressing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For the Sandwiches:~4oz salmon fillet~1/4 cup chopped red onions~2 tbsp. chopped scallions~1 cup mesclun greens, washed and dried~4 slices multigrain bread (80-100 calories per slice)For the dressing:~1 tsp. cider or rice vinegar~1 tsp. soy sauce~1/2 tbsp. mayo~1 clove garlic, minced~1/4 tsp. wasabi powder~1/4 tsp. ginger powder~1/8th tsp. cayenne (you can skip this if you're spice wimpy)
1.) Bake or saute the salmon fillet until it is fully cooked but not too dry; you want it to flake easily and stay moist.
2.) Remove the skin from the fillet (this is much easier after it's been cooked!) and break or cut up the fish into bite-sized chunks. Let cool.
3.) Whisk together all dressing ingredients in a small mixing bowl. Place the salmon the dressing, toss, and allow to marinate for 10 minutes.
4.) Stir the peppers and scallions into the salmon mixture.
5.) Arrange the mesclun over two of the slices of bread. Evenly divide the salmon salad over the greens, and top with the remaining bread.
Serve with a seaweed salad or steamed vegetables with peanut sauce for a filling dinner!
Makes two sandwiches.
Number of Servings: 2
Recipe submitted by SparkPeople user BTVMADS.
2.) Remove the skin from the fillet (this is much easier after it's been cooked!) and break or cut up the fish into bite-sized chunks. Let cool.
3.) Whisk together all dressing ingredients in a small mixing bowl. Place the salmon the dressing, toss, and allow to marinate for 10 minutes.
4.) Stir the peppers and scallions into the salmon mixture.
5.) Arrange the mesclun over two of the slices of bread. Evenly divide the salmon salad over the greens, and top with the remaining bread.
Serve with a seaweed salad or steamed vegetables with peanut sauce for a filling dinner!
Makes two sandwiches.
Number of Servings: 2
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 300.9
- Total Fat: 9.6 g
- Cholesterol: 41.3 mg
- Sodium: 528.0 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.9 g
- Protein: 21.7 g
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