Ingredients
- 12 slices of arnold Healthy Multi-grain bread
- 1 16-oz. salmon steak or one 14.75 oz. canned salmon
- 1 c. white wine
- 1 1/2 c. water
- 1 tbsp. fresh dill
- 2 oz. red-pepper hummus
- 1/4 c. low-fat lemon yogurt
- 1 tsp. kosher salt
- 3/4 tsp. lemon pepper
- 1 small cucumber, peeled, seeded, diced very fine
- 1 small carrot, peeled and grated
- 1 tbsp. prepared tahini
- 2 tbsp. Asian sesame ginger salad dressing
- 1 1/2 c. shredded green leaf lettuce
- 8 thin lemon slices
- 8 Kalamata olives
Instructions
- Place salmon in a 10" skillet, and cover with wine, water and dill.
- Bring to a boil; then, simmer 15-20 minutes until salmon flakes with a fork, turning if necessary to cook both sides evenly.
- Remove salmon from pan, and let rest five minutes.
- Flake salmon, removing any bones and skin, and place into a medium mixing bowl.
- Stir in hummus, yogurt, salt, pepper, cucumber and carrot; mix well.
- In another medium bowl, combine tahini and sesame ginger dressing; add lettuce, and mix well.
- Lay all twelve bread slices out onto the countertop.
- Divide the lettuce among four of the slices; these will form the bottom of the sandwiches.
- Divide salmon salad among eight remaining bread slices.
- Starting with four of those slices, lay one slice on top of each sandwich bottom (salad-side down); then, top with the remaining four slices of bread that have been spread with the salmon salad (salad-side down).
- Using a serrated knife, cut into halves diagonally.
- Slide one lemon slice and one olive onto eight long toothpicks; skewer each sandwich half with a toothpick for garnish.
- 12 slices of arnold Healthy Multi-grain bread Healthy Multi-Grain
- 1 16-oz. salmon steak or one 14.75 oz. canned salmon
- 1 c. white wine
- 1 1/2 c. water
- 1 tbsp. fresh dill
- 2 oz. red-pepper hummus
- 1/4 c. low-fat lemon yogurt
- 1 tsp. kosher salt
- 3/4 tsp. lemon pepper
- 1 small cucumber, peeled, seeded, diced very fine
- 1 small carrot, peeled and grated
- 1 tbsp. prepared tahini
- 2 tbsp. Asian sesame ginger salad dressing
- 1 1/2 c. shredded green leaf lettuce
- 8 thin lemon slices
- 8 Kalamata olives
- Place salmon in a 10" skillet, and cover with wine, water and dill.
- Bring to a boil; then, simmer 15-20 minutes until salmon flakes with a fork, turning if necessary to cook both sides evenly.
- Remove salmon from pan, and let rest five minutes.
- Flake salmon, removing any bones and skin, and place into a medium mixing bowl.
- Stir in hummus, yogurt, salt, pepper, cucumber and carrot; mix well.
- In another medium bowl, combine tahini and sesame ginger dressing; add lettuce, and mix well.
- Lay all twelve bread slices out onto the countertop.
- Divide the lettuce among four of the slices; these will form the bottom of the sandwiches.
- Divide salmon salad among eight remaining bread slices.
- Starting with four of those slices, lay one slice on top of each sandwich bottom (salad-side down); then, top with the remaining four slices of bread that have been spread with the salmon salad (salad-side down).
- Using a serrated knife, cut into halves diagonally.
- Slide one lemon slice and one olive onto eight long toothpicks; skewer each sandwich half with a toothpick for garnish.
