Salmon Sandwiches

Salmon Sandwiches Recipe
Photo: John Autry; Styling: Leigh Ann Ross

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional 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

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

Preparation

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.

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

Note:

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.

Susan Russo,

April 2011
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