Salmon Sandwiches With Japanese Flavors

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.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

1. Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar.
2. Fold in salmon, celery and scallions.
3. If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread.
4. Spoon the salmon salad over 4 of the bread slices, spreading evenly.
5. Top with sprouts; set the remaining bread slices on top.