Mark Bittman
Recipe by Cooking Light August 2010

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Credit: John Autry; Styling: Cindy Barr

Recipe Summary test

Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat broiler.

  • 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.

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

267 calories; fat 2.2g; saturated fat 0.3g; mono fat 1.1g; poly fat 0.4g; protein 14g; carbohydrates 45.6g; fiber 4g; cholesterol 7mg; iron 3.5mg; sodium 702mg; calcium 62mg.
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