Salmon Sandwiches With Japanese Flavors
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“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. I like finding recipes that use canned salmon. I made this and it only took me 15 minutes and I loved it! EatingWell, June 2007. I used 7 grain bread because that is what we had, also -- I didn't use radish sprouts.”
Salmon Sandwiches With Japanese Flavors
0 recipe photos
READY IN:15mins |
SERVES:4 |
UNITS:US |
|
Ingredients Nutrition
- 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
Directions
- 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.
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Salmon Sandwiches With Japanese Flavors