- 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
- 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
Preheat oven to 450°.
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.
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.
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