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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




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