Feel-Good Salmon Sandwich

Levi Brown
Make a healthy salmon sandwich by coating salmon with a spice rub and serving on whole grain rollls topped with spinach pesto and radicchio.

Yield:

Makes 4 servings (serving size: 1 sandwich)

Recipe Time

Prep: 15 Minutes
Cook: 7 Minutes

Nutritional Information

Calories 420
Fat 35 g
Satfat 5 g
Monofat 13 g
Polyfat 15 g
Protein 12 g
Carbohydrate 22 g
Fiber 9 g
Cholesterol 9 mg
Iron 6 mg
Sodium 380 mg
Calcium 246 mg

Ingredients

1 (6-ounce) package fresh baby spinach
1/4 cup toasted walnuts
1 garlic clove
2 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
Dash of salt
1 teaspoon Spanish smoked paprika
1 teaspoon dark brown sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) salmon fillets
1 1/2 teaspoons olive oil
4 toasted whole-grain rolls
4 radicchio leaves

Preparation

Put spinach, walnuts, garlic clove, Parmesan cheese, lemon juice, 1 tablespoon olive oil, and a dash of salt into a food processor; pulse, scraping down sides of bowl, until smooth. Transfer the pesto to a bowl; cover and chill. Combine paprika, dark brown sugar, crushed red pepper, 1/4 teaspoon salt, and black pepper in a small bowl. Pat dry salmon fillets; sprinkle tops with spice mixture. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Reduce heat to medium; cook fish 7 minutes on both sides or until golden and cooked through. Split rolls in half; spread 1 tablespoon pesto on each bottom, and top with 1 fillet and 1 radicchio leaf. Add tops of rolls. Serve with extra pesto.

Note:

Lori Powell,

March 2010