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.
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
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
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