Salmon Sandwiches With Wasabi Mayonnaise
When you get tired of tuna sandwiches, try this recipe, which takes its inspiration from the sushi bar. Canned salmon is an essential pantry staple and a great way to get the benefits of wild salmon without paying the premium prices for fresh wild salmon.
Number of servings : 4
Prep time: 20 minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Sandwiches | Sandwiches
Special diet : | Diabetes
6 tablespoons (90 mL) reduced-fat mayonnaise, divided
2 tablespoons (30 mL) rice vinegar
1 tablespoon (15 mL) grated fresh ginger
1 ½ teaspoons (8 mL) wasabi powder*
1 teaspoon (5 mL) mirin*
1 can (7.5 ounces/213 grams) salmon, drained and flaked
2 tablespoons (30 mL) chopped scallions
1 tablespoon (15 mL) sesame seeds, toasted 8 slices pumpernickel bread
1 cup (250 mL) thinly sliced cucumber
1 cup (250 mL) trimmed watercress sprigs, rinsed and dried
- Whisk 3 tablespoons (45 mL) of the mayonnaise, the rice vinegar, ginger, wasabi powder, and mirin in a medium bowl. Add the salmon, scallions, and sesame seeds. Mix well.
- Spread the remaining 3 tablespoons (45 mL) mayonnaise over 1 side of each bread slice. Divide the salmon mixture among 4 of the bread slices, spreading evenly. Top with cucumber and watercress. Set the remaining bread slices on top. Cut the sandwiches in half. One serving is 2 sandwich halves.
- Wasabi, the pungent sushi condiment, is made from the stem of a semi-aquatic member of the cabbage family. Add water to the powder to make the paste that accompanies sushi. Large supermarkets stock wasabi powder in the Asian foods section or with the sushi.
- Also known as rice wine, mirin is a sweet wine made from glutinous rice. It has a low alcohol content, and you can find it in the Asian foods section of most supermarkets.