Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes.

Göran V. Streng
Recipe by Cooking Light November 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary

hands-on:
17 mins
total:
17 mins
Yield:
Serves 6 (serving size: 1 open-faced sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a bowl.

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  • Combine mustard and next 3 ingredients (through honey); stir with a whisk.

  • Spread 2 tablespoons cheese mixture over each bread slice. Top each with 2 lettuce halves, 2 ounces salmon, 4 tomato slices, and 4 cucumber slices. Drizzle each sandwich with 2 teaspoons mustard mixture; sprinkle with 2 tablespoons egg whites. Garnish with dill sprigs, if desired.

Source

Tango Contemporary Café, Honolulu

Nutrition Facts

231 calories; fat 6.9g; saturated fat 2.6g; mono fat 1.2g; poly fat 0.7g; protein 17.2g; carbohydrates 25.1g; fiber 3g; cholesterol 23mg; iron 2.1mg; sodium 848mg; calcium 67mg.
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