• Adding low-fat yogurt to the mayonnaise not only reduces total fat, it also increases the nutritional value of the dish, in particular adding calcium, phosphorus, and vitamins B2 and B12.

• Salad leaves like arugula are useful sources of the B vitamin folate and of beta carotene.

1. Mix together the lime juice, 2 tbsp (25 mL) of the basil, and salt and pepper to taste in a shallow, non-metallic dish. Add the salmon fillets and turn them in the mixture to coat well all over. Cover and leave to marinate in the refrigerator for 30 minutes.
2. Meanwhile, mix together the yogurt, mayonnaise, lime zest and remaining 1 tbsp (15 mL) basil in a small bowl. Season lightly with salt and pepper. Cover and refrigerate until needed.
3. Preheat the oven to 425°F (220°C). Remove the salmon fillets from the marinade and place on a ridged grill pan. Or alternatively, preheat the oven broiler and place the salmon on a foil-lined broiler rack. Brush the salmon with a little of the marinade, then grill until the fish is just cooked and the flesh is beginning to flake, about 4 to 5 minutes on each side, brushing again with the marinade after you have turned the fillets. While the fish is cooking, place the ciabatta rolls, wrapped in foil, in the oven to bake for about 5 minutes.
4. Split the ciabatta rolls in half and spread the cut sides with the basil mayonnaise. Put a cooked salmon fillet on the bottom half of each roll and top with a few mixed salad leaves. Put the top half of each roll in place and serve immediately.

preparation time 15 minutes    
marinating time 30 minutes   
cooking time 10 minutes   
serves 4

Each serving provides calories 356, calories from fat 117, fat 13 g, saturated fat 2 g, cholesterol 78 mg,
carbohydrate 30 g, fibre 2 g, sugars 6 g, protein 28 g.

Choices per serving: Carbohydrate 2, Meat & Alternatives 3, Fat 1