Salmon Sandwiches With Wasabi Mayonnaise


Quick look

  • prep 20min
  • serves 4

When you get tired of tuna sandwiches, try this recipe, which takes its inspiration from the sushi bar. Canned salmon is an essential cupboard staple and a convenient way to get the omega-3 benefits of oily fish, as well as useful calcium (from the salmon bones).


Healthy Cooking Tip

Toast the sesame seeds in a small, dry frying pan, stirring constantly, for 2–3 minutes or until light golden and fragrant.

Salmon Sandwiches With Wasabi Mayonnaise


  • 6 tablespoons reduced-fat mayonnaise
  • 1 tablespoon grated fresh root ginger
  • 1 teaspoon mirin
  • 2 tablespoons chopped spring onions
  • 8 slices pumpernickel bread
  • 3 ½ ounces trimmed watercress sprigs, rinsed and dried
  • 2 tablespoons rice vinegar
  • 1 1/2 teaspoons wasabi powder
  • 7 ounces canned salmon, drained and flaked
  • 1 tablespoon sesame seeds, toasted
  • 1/3 cucumber, thinly sliced

    How to make it  20 minutes

  • 1

    Whisk 3 tablespoons of the mayonnaise with the rice vinegar, ginger, wasabi powder and mirin in a medium bowl. Add the salmon, spring onions and sesame seeds. Mix well.

  • 2

    Spread the remaining 3 tablespoons mayonnaise over one side of each slice of bread. Divide the salmon mixture among four of the slices, spreading evenly. Top with cucumber slices and watercress. Set the remaining bread slices on top. Cut the sandwiches in half to serve.


    Nutritional Information(per serving)

    • Calories: 284
    • Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 19mg
    • Carbs: 25g
    • Protein: 18g
    • Fiber: 3g


Wasabi, the pungent sushi condiment sometimes called Japanese horseradish, is made from the stalk of a semi-aquatic member of the cabbage family. You can find both wasabi paste and powder (mix with water) in the ethnic foods section of most supermarkets.

Mirin is a sweet wine made from glutinous rice. It has a low alcohol content. Look for it in the ethnic foods section of supermarkets.

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