Bonnie says: This refreshing twist on a salmon sandwich makes it new again. When using canned salmon, I like to use wild sockeye best, as it seems to have a brighter colour and firmer texture. It’s up to you if you want to mash in the soft little bones and skin or remove them. You can also use leftover cooked salmon instead of canned.

Fran says: Canned salmon with the bones is a significant source of calcium: A 1⁄2 cup (125 mL) serving contains about 200 mg of it. Calcium is essential for healthy bones and teeth and also helps regulate blood pressure.

Ingredients

3 tbsp (45 mL) mayonnaise
1 rib celery, finely chopped
1 green onion, finely chopped
1 213 g tin sockeye salmon, drained
1 tsp (5 mL) wasabi paste or powder
4 slices whole-grain bread
1/4 cup (50 mL) pickled ginger (pink sushi ginger)
8 sprigs watercress

Get Cooking

1. Gently combine half the mayonnaise with celery, green onions and salmon.
2. Combine remain­ing mayonnaise with wasabi. Spread this wasabi mayo on two slices of the bread.
3. Divide salmon be­tween the remaining two slices of bread. Spread evenly. Top with the pickled ginger and sprigs of watercress. Place the wasabi side of the bread on top of the watercress and press down gently to close the sand­wich. Slice in half and wrap well with plastic wrap until ready to serve.

Makes 2 servings.

Photo by Benoît Levac; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.

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