alive logo

Salmon Salad on Rye


    Salmon Salad on Rye

    You’ll be hooked on this spruced-up salmon salad sandwich. Try using grainy mustard for a spread, if desired.


    2 - 6 oz (170 g) wild salmon filets or 2 - 5.6 oz (160 g) cans wild salmon, drained
    1/3 cup (80 mL) plain, low-fat Greek yogourt
    Juice of 1/2 lemon
    2 Tbsp (30 mL) fresh chopped dill
    1 shallot, minced
    1 Tbsp (30 mL) capers
    1/2 tsp (2 mL) dried coriander
    1/4 tsp (1 mL) black pepper
    1/8 tsp (0.5 mL) cayenne
    2 tsp (10 mL) horseradish
    8 slices whole rye bread
    1 cup (250 mL) green cabbage, thinly sliced
    1/2 cucumber, thinly sliced

    Preheat oven to 350 F (160 C).

    Bake salmon filets for 15 to 20 minutes, until fish flakes easily. Set aside to cool. Once cooled, flake into a small bowl.

    In large bowl, stir together yogourt, lemon juice, dill, shallot, capers, coriander, pepper, cayenne, and horseradish. Add salmon to bowl and mix well. Spread salmon mixture on 4 slices of bread; top each with cabbage, cucumber, and remaining bread slices.

    Serves 4.

    Each serving contains: 351 calories; 30 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 36 g carbohydrates; 5 g fibre; 546 mg sodium

    source: "The Humble Sandwich", alive #347, September 2011


    Salmon Salad on Rye




    SEE MORE »
    Smoky Lentil Sloppy Joe Stuffed Peppers

    Smoky Lentil Sloppy Joe Stuffed Peppers

    This hearty version of traditional sloppy joes has a tidy helping of sleep-aiding dietary fibre, thanks to its payload of smoky lentils. Swapping out the doughy bun for sweet bell pepper ups the nutritional ante and visual appeal. It’s also superb as leftovers. Smoke and fire Chipotle peppers are ripened red jalapeno chiles that have been smoked and dried. In stores, they’re typically sold in a rich, smoky flavoured adobo sauce. They add fiery, complex flavour to sauces used for pasta dishes, tacos, and any version of sloppy joes.