Smoked Salmon Sandwiches with Ginger Relish

Smoked Salmon Sandwiches with Ginger Relish Recipe
Photo: John Autry; Styling: Cindy Barr

Yield:

4 servings (serving size: 1 sandwich)

Recipe from

Nutritional Information

Calories 267
Fat 2.2 g
Satfat 0.3 g
Monofat 1.1 g
Polyfat 0.4 g
Protein 14 g
Carbohydrate 45.6 g
Fiber 4 g
Cholesterol 7 mg
Iron 3.5 mg
Sodium 702 mg
Calcium 62 mg

Ingredients

2 (7-ounce) cucumbers, peeled, seeded, and cut into chunks
1 (8-ounce) daikon radish, peeled and cut into chunks
4 green onions, cut into 2-inch pieces
1 (1-inch) piece fresh ginger, peeled and coarsely chopped
1/4 cup rice vinegar
1 teaspoon sugar
1 teaspoon lower-sodium soy sauce
1 (16-ounce) whole-wheat baguette, cut in half lengthwise
12 large fresh spinach leaves
1/4 pound thinly sliced cold-smoked salmon

Preparation

1. Place cucumbers in a food processor; pulse 15 times or until finely chopped. Place in a large bowl. Add radish to food processor; pulse 15 times or until finely chopped. Add radish to bowl. Add green onions and ginger to food processor; process until minced. Add to bowl.

2. Combine vinegar, sugar, and soy sauce; stir until sugar dissolves. Pour over cucumber mixture; let stand at least 15 minutes. Drain in a fine mesh sieve, pressing to squeeze out excess moisture.

3. Preheat broiler.

4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up; broil 3 minutes or until toasted. Layer spinach, salmon, and relish on bottom half of bread; cover with top half of bread. Cut into 4 equal pieces.

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.

Mark Bittman,

August 2010
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