Friday, May 7, 2010
Simple Suppers: Salmon Salad Sandwiches With Microgreens
You're probably thinking, "Diva, what do you mean Simple Suppers? Aren't sandwiches for lunch?"
While it's true that we normally associate sandwiches with lunch, they make a great healthy, quick dinner, too. I love serving little open-faced sandwiches with soup (click here for soup recipe ideas). It's one of my favorite things to make for a simple supper.
Today, I'm writing up the recipe for one of the staples in my household - salmon salad! Now, most people are familiar with tuna fish salad, which I also love, but tuna fish, even canned tuna fish, can be high in mercury. So it's best not to eat it more than once a month. Instead, I stock my pantry with canned wild Alaskan salmon (you'll find it in the grocery store right next to the tuna fish). Not only does it have all of the wonderful health benefits of fresh wild salmon (healthy fats, omega-3's), but it costs a fraction of the price. And it tastes amazing!
I make these superbly healthy open-faced sandwiches with Ezekial bread, a sprouted grain, flourless bread that's high in protein and nutrients, and top them with organic mircrogreens, but arugula would be great, too. So these are a complete meal, hitting protein, vegetables and whole grains, kind of like one stop shopping. And for an extra twist? Toss some dried cranberries into the salmon salad - it's delicious!
Salmon Salad Sandwiches
Serves 4 people
Prep time: 10 minutes
1 can wild Alaskan salmon, drained
1 tablespoon mayonaise
1 teaspoon whole grain mustard
1 tablespoon fresh dill, chopped
1 shallot, peeled and chopped
1 celery stalk, chopped
2 tablespoons bell pepper, chopped
1 teaspoon capers
1 lemon, juiced
salt and pepper
4 pieces of Ezekial bread or other whole grain bread, toasted
2 cups microgreens or arugula
In a mixing bowl, add the salmon, breaking it up with a fork. Then add the remaining ingredients and mix together. Taste and adjust seasoning if needed (salt, pepper, lemon juice).
To make the sandwiches, scoop a big portion of salmon salad onto a piece of bread. Top with the greens. Add a little sea salt, fresh pepper and a drizzle of olive oil on top of the sandwiches if desired. Enjoy!
Source For Ingredients
wild Alaskan salmon, whole grain mustard, Ezekial bread, organic mayonnaise, organic microgreens from Trader Joe's
organic celery, organic bell pepper, organic shallot, organic lemons and organic dill from Hollywood Farmers Market