Wasabi Salmon Sandwiches
Stephanie Ito
ingredients
- Fish:
- 1/2 cup rice vinegar
- 1/4 cup minced shallots
- 2 tablespoons brown sugar
- 2 tablespoons minced peeled fresh ginger
- 1 tablespoon minced garlic (about 3 cloves)
- 3 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons wasabi paste
- 4 (6 ounce) salmon fillets (about 1 inch thick), skinned
- Ginger-Garlic Mayonnaise:
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons plain fat-free yogurt
- 1 teaspoon wasabi paste
- 3/4 teaspoon grated peeled fresh ginger
- 1/2 teaspoon rice vinegar
- 1 garlic clove, minced
- Remaining ingredients:
- 1 tablespoon dark sesame oil
- 4 cups baby spinach leaves
- 8 (1-ounce) slices ciabatta bread, toasted
directions
- 1
To prepare fish, combine first 7 ingredients. Place 3/4 cup shallot mixture in a large zip-top plastic bag. Set remaining shallot mixture aside. Add fish to bag; seal and marinate in refrigerator 30 minutes, turning once.
- 2
To prepare ginger-garlic mayonnaise, combine mayonnaise and next 5 ingredients (through garlic clove).
- 3
Preheat broiler.
- 4
Remove fish from bag; discard shallot mixture in bag. Place fish on broiler pan; broil 10 minutes or until fish flakes easily when tested with a fork.
- 5
Combine the reserved shallot mixture and dark sesame oil in a large bowl. Add spinach and toss well.
- 6
Spread about 1 tablespoon ginger-garlic mayonnaise evenly over each of 4 bread slices; top each bread slice with 1 salmon fillet. Top each fillet with about 1 cup spinach mixture; top with remaining bread slices.
Source: Stephanie Ito
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