4
Serves
Preparation time: 20 minutes
Cooking time: 0 minutes
When you get tired of tuna sandwiches, try this recipe, which takes its inspiration from the sushi bar. Canned salmon is an essential pantry staple and a great way to get the benefits of wild salmon without paying the premium prices for fresh wild salmon.
6 tablespoons reduced-fat mayonnaise, divided
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1 1/2 teaspoons wasabi powder (see Ingredient Note)
1 teaspoon mirin (see Ingredient Note)
1 can (7.5 ounces/213 grams) salmon, drained and flaked
2 tablespoons chopped scallions
1 tablespoon sesame seeds, toasted (see Tip)
8 slices pumpernickel bread
1 cup thinly sliced cucumber
1 cup trimmed watercress sprigs, rinsed and dried
1. Whisk 3 tablespoons of the mayonnaise, the rice vinegar, ginger, wasabi powder, and mirin in a medium bowl. Add the salmon, scallions, and sesame seeds. Mix well.
2. Spread the remaining 3 tablespoons mayonnaise over 1 side of each bread slice. Divide the salmon mixture among 4 of the bread slices, spreading evenly. Top with cucumber and watercress. Set the remaining bread slices on top. Cut the sandwiches in half. One serving is 2 sandwich halves.
Per serving: 314 calories, 18 g protein, 36 g carbohydrates, 5 g fiber, 12 g total fat, 2 g saturated fat, 860 mg sodium.
Tip: Toast the sesame seeds in a small dry skillet, stirring constantly, until light golden and fragrant, 2 to 3 minutes.
• Wasabi, also know as Japanese horseradish, the pungent sushi condiment, is made from the stem of a semi-aquatic member of the cabbage family. Add water to the powder to make the paste that accompanies sushi. Large supermarkets stock wasabi powder in the Asian foods section or with the sushi.
• Also known as rice wine, mirin is a sweet wine made from glutinous rice. It has a low alcohol content, and you can find it in the Asian foods section of most supermarkets.