Wasabi Salmon Sandwiches

Ingredients

• FISH
• 1/3 cup(s) rice vinegar
• 1/4 cup(s) minced shallots
• 2 tablespoon(s) minced peeled fresh ginger
• 2 tablespoon(s) brown sugar
• 1 tablespoon(s) minced garlic (about 3 cloves)
• 3 tablespoon(s) low-sodium soy sauce
• 1 1/2 teaspoon(s) wasabi paste
• 4 (6-ounce) salmon fillets (about 1 inch thick) skinned
• GINGER-GARLIC MAYONNAISE:
• 2 tablespoon(s) low-fat mayonnaise
• 2 tablespoon(s) plain fat-free yogurt
• 1 teaspoon(s) wasabi paste
• 3/4 teaspoon(s) grated peeled fresh ginger
• 1/2 teaspoon(s) rice vinegar
• 1 garlic clove, minced
• REMAINING INGREDIENTS:
• 1 tablespoon(s) dark sesame oil
• 4 cup(s) baby spinach leaves
• 8 (1-ounce) slices ciabatta bread toasted

Preparation

1. 1. To prepare the fish, combine first 7 ingredients (through wasabi paste). Place 3/4 cup shallot mixture in a large zip-top plastic bag. Set remaining shallot mixture aside. Add fish to bag; seal and marinate in refrigerator 30 minutes, turning once.


2. 2. To prepare ginger-garlic mayonnaise, combine mayonnaise and next 5 ingredients.


3. 3. Preheat broiler.


4. 4. Remove fish from bag; discard marinade. Place fish on a broiler pan; broil 10 minutes or until fish flakes easily when tested with fork.


5. 5. Combine reserved shallot mixture and sesame oil in a large bowl. Add spinach; toss well.


6. 6. Spread about 1 tablespoon ginger-garlic mayonnaise evenly over each of 4 bread slices; top each with 1 fillet and about 1 cup spinach mixture. Top with remaining bread slices