What a great idea! I used dark rye bread and only 3.5 oz leftover roasted salmon per sandwich--which was plenty. I just reheated the salmon for 45 seconds in the microwave and toasted the bread because it's February and a hot lunch is preferable. Also used arugula instead of watercress. Really satisfying with a small salad of romaine and orange slices.
More From Cooking Light
- Calories: 455
- Fat: 17.6g
- Saturated fat: 2.7g
- Monounsaturated fat: 7.8g
- Polyunsaturated fat: 4.5g
- Protein: 44.7g
- Carbohydrate: 28.5g
- Fiber: 3.7g
- Cholesterol: 105mg
- Iron: 2.6mg
- Sodium: 448mg
- Calcium: 212mg
- 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
- 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.
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