Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 2011

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Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

total:
20 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

  • 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.

Chef'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.

Nutrition Facts

455 calories; fat 17.6g; saturated fat 2.7g; mono fat 7.8g; poly fat 4.5g; protein 44.7g; carbohydrates 28.5g; fiber 3.7g; cholesterol 105mg; iron 2.6mg; sodium 448mg; calcium 212mg.
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