Smoked Salmon Sandwiches with Ginger Relish

Cooking Light
Smoked Salmon Sandwiches with Ginger RelishRecipe
Photo: John Autry; Styling: Cindy Barr
4 servings (serving size: 1 sandwich)


+ Add To Shopping List
2 (7-ounce) cucumbers, peeled, seeded, and cut into chunks
1 (8-ounce) daikon radish, peeled and cut into chunks
4 green onions, cut into 2-inch pieces
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 cup rice vinegar
1 teaspoon sugar
1 teaspoon lower-sodium soy sauce
1 (16-ounce) whole-wheat baguette, cut in half lengthwise
12 large fresh spinach leaves
1/4 pound thinly sliced cold-smoked salmon


1. Place cucumbers in a food processor; pulse 15 times or until finely chopped. Place in a large bowl. Add radish to food processor; pulse 15 times or until finely chopped. Add radish to bowl. Add green onions and ginger to food processor; process until minced. Add to bowl.

2. Combine vinegar, sugar, and soy sauce; stir until sugar dissolves. Pour over cucumber mixture; let stand at least 15 minutes. Drain in a fine mesh sieve, pressing to squeeze out excess moisture.

3. Preheat broiler.

4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up; broil 3 minutes or until toasted. Layer spinach, salmon, and relish on bottom half of bread; cover with top half of bread. Cut into 4 equal pieces.

Created date

July 2010

Nutritional Information

Calories 267
Fat 2.2 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 14 g
Carbohydrate 45.6 g
Fiber 4 g
Cholesterol 7 mg
Iron 3.5 mg
Sodium 702 mg
Calcium 62 mg