- 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.
- 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
- Calories: 284
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 19mg
- Carbs: 25g
- Protein: 18g
- Fiber: 3g
How to make it 20 minutes
Nutritional Information(per serving)
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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