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Community Recipe
from [wonderwab]
Wasabi Salmon Sandwiches

Wasabi Salmon Sandwiches

DISCLAIMER: This is from CL Annual Recipes 2005. For some reason, it's not available online. We make this a lot because it's easy and delicious!

  • Yield: 4 servings ( Serving Size: 1 sandwich )
  • Total time:45 Minutes

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

3. Preheat broiler.

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

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

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Wasabi Salmon Sandwiches recipe

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