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Smoked Salmon Sandwiches with Ginger Relish

Photo: John Autry; Styling: Cindy Barr
Yield 4 servings (serving size: 1 sandwich)

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

Nutrition 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

How to Make It

  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.

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.