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| Recipe Name | Wasabi Salmon Sandwiches |
| Description | Serves 4 |
| content | Fish:
1/3 cup rice vinegar
¼ cup minced shallots
2 tablespoons brown sugar
2 tablespoons minced peeled fresh ginger
1 tablespoon minced garlic (about 3 cloves)
3 tablespoons low-sodium soy sauce
1 ½ tablespoons wasabi paste
4 (6ounce) salmon fillets (about 1 inch thick), skinned
Ginger-Garlic Mayonnaise:
2 tablespoons low-fat mayonnaise
2 tablespoons plain fat-free yogurt
1 teaspoon grated peeled fresh ginger
½ teaspoon rice vinegar
1 garlic clove, minced
Remaining Ingredients:
1 tablespoon dark sesame oil
4 cups baby spinach leaves
8 (1 ounce) slices ciabatta bread, toasted
1. To prepare fish, combine fist 7 ingredients. Place ¾ cup shallot mixture in a large zip-top plastic bag. Set remaining shallot mixture aside. Add fish to bag; seal and marinate in refrigerator 30 minutes, turning once.
2. To prepare ginger-garlic mayonnaise, combine mayonnaise and next 5 ingredients (through garlic clove).
3. Preheat broiler.
4. Remove fish fro bag; discard shallot mixture in bag. Place fish on a broiler pan; broil 10 minutes or until fish flakes easily when tested with a fork.
5. Combine the reserved shallot mixture and dark sesame oil in a large bowl. Add spinach; toss well.
6. Spread about 1 tablespoon ginger-garlic mayonnaise evenly over each of 4 bread slices; top each bead slice with 1 fillet. Top each fillet with about 1 cup spinach mixture; top with remaining bread slices. |
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