Poached Salmon Salad Sandwiches
For extra flavour, add white wine and herbs to the water before poaching the salmon. Leave the skin on for a boost of omega-3 fats.
Best Health Magazine, March/April 2012; Photo by Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 4 cups water
- 3 slices lemon
- 1 slice onion
- pinch pepper
- 400 g salmon (about 4 small fillets)
- 2 tbsp red onion diced
- 3 tbsp fresh dill
- 1 tbsp lemon juice
- 1/3 cup low-fat plain yogurt
- 1 tsp horseradish
- 8 slices multi-grain bread
- 1 cucumber sliced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large pot, combine water,lemon, onion and pepper, and boil for two minutes. Bring to a simmer and add salmon. Cook for about seven minutes or until cooked through. Remove salmon from pot, place in a bowl and let cool.
- Using a fork, flake salmon into small pieces and add red onion, dill, lemon juice, yogurt and horseradish, and fold together. Season to taste.
- Cover four pieces of bread with a layer of cucumber slices. Divide salmon mixture among them. Top each with more cucumber slices and a slice of bread.
Recipe Notes
Per serving: 368 calories, 29 g protein, 16 g fat (4 g saturated fat), 26 g carbohydrates, 4 g fibre, 56 mg cholesterol, 307 mg sodium
