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Salmon Sandwiches

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 1 sandwich)

Ingredients

  • 4 (6-ounce) skinless wild Alaskan salmon fillets (about 1 inch thick)
  • Cooking spray
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon black pepper
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup plain fat-free Greek yogurt
  • 1 tablespoon minced fresh mint
  • 2 teaspoons fresh lemon juice
  • 1/8 teaspoon ground red pepper
  • 8 (1-ounce) slices 100% whole-wheat bread, toasted
  • 1/2 cup trimmed watercress

Nutrition Information

  • calories 455
  • fat 17.6 g
  • satfat 2.7 g
  • monofat 7.8 g
  • polyfat 4.5 g
  • protein 44.7 g
  • carbohydrate 28.5 g
  • fiber 3.7 g
  • cholesterol 105 mg
  • iron 2.6 mg
  • sodium 448 mg
  • calcium 212 mg

How to Make It

  1. Preheat oven to 450°.

  2. Place fish in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with olive oil; sprinkle with 1/8 teaspoon salt and black pepper. Bake at 450° for 8 minutes or until desired degree of doneness.

  3. Combine remaining 1/8 teaspoon salt, cucumber, and next 4 ingredients (through red pepper). Place one fillet on each of 4 bread slices; top with 1/4 cup sauce, 2 tablespoons watercress, and 1 bread slice.

  4. Sustainable Choice: Wild Alaskan salmon is available for a few months. If unavailable, buy frozen Alaskan salmon.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.