Recipe by Manami
Most canned salmon is wild, making it a sustainable and convenient choice. The Japanese flavors in the spread are the perfect foil for meaty salmon. I like finding recipes that use canned salmon. I made this and it only took me 15 minutes and I loved it! EatingWell, June 2007. I used 7 grain bread because that is what we had, also -- I didn't use radish sprouts.
Top Review by woodland hues
Simply divine flavours here. I made this yesterday for lunch and it's sooooo good I opened my last can of sockeye salmon and prepared it again for today's lunch. Wowwowwow. I had alfalfa sprouts instead of radish sprouts, and sliced radishes on the side. The first time I made this salmon salad, I added wasabi powder right into the mixture. Today I tried the method suggested in the recipe. Both are excellent. Thank you for a keeper, Manami
- 3 tablespoons reduced-fat mayonnaise, divided
- 1 tablespoon lemon juice
- 1 teaspoon reduced sodium soy sauce
- 1 1⁄2 tablespoons finely chopped fresh ginger
- 1⁄2 teaspoon sugar
- 1 (7 ounce) can salmon, drained, picked over and flaked or 1 cup flaked cooked salmon fillet
- 1⁄4 cup finely diced celery
- 2 tablespoons chopped scallions
- 1⁄4 teaspoon wasabi powder (optional)
- 8 slices whole wheat bread
- 1 1⁄2 cups radish sprouts
Directions See How It's Made
- Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar.
- Fold in salmon, celery and scallions.
- If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread.
- Spoon the salmon salad over 4 of the bread slices, spreading evenly.
- Top with sprouts; set the remaining bread slices on top.