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Asian Grilled Salmon Sandwich

By Linda Gassenheimer

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  • Asian Grilled Salmon Sandwich

    2 6-ounce wild salmon fillets

    1/4 cup low-sodium tamari sauce

    1 tablespoon chopped fresh ginger or 1 teaspoon ground ginger

    4 large slices multi-grain bread

    Olive oil spray

    2 teaspoons wasabi powder

    2 teaspoons water

    1/4 cup reduced-fat mayonnaise

    2 scallions, sliced

    1/2 cup thin sliced peeled cucumber

    HEAT grill or broiler. Place salmon in a self-sealing plastic bag with tamari sauce and ginger. Marinate 10 minutes turning once during that time. Spray one side of each bread slice with olive oil spray. Set aside.

    MIX wasabi powder and water together to form a paste. Mix paste into mayonnaise. Set aside.

    REMOVE salmon from marinade and pat dry with paper towel. Spray grill grates with olive oil spray. Place salmon on grill about 5 inches from heat and grill 2 minutes per side. Salt and pepper cooked side. The timing will be the same using a stovetop grill. While salmon grills, toast the bread on the grill, olive oil sprayed side down.

    SPREAD each slice of bread with a layer of the mayonnaise mixture. Place a salmon fillet on 2 of the slices. Place cucumber slices and scallion on the salmon. Cover with the remaining bread slices.

    Per serving: 598 calories (39 percent from fat), 26.2 g fat (3.9 g saturated, 7.8 g monounsaturated), 96 mg cholesterol, 45.9 g protein, 41.1 g carbohydrates, 7.1 g fiber, 744 mg sodium.

    Yield: 2 servings.


  • Tomato and Onion Salad

    2 tablespoons diced red onion

    2 tablespoons reduced-fat oil and vinegar dressing

    Salt and freshly ground black pepper

    Several leaves prewashed salad

    2 ripe tomatoes, cut into several wedges

    STIR onion and dressing together. Divide lettuce between 2 dinner plates and place tomatoes on top. Spoon dressing over top.

    Per serving: 51 calories (15 percent from fat), 1.4 g fat (0.1 g saturated, 0.4 g monounsaturated), 1 mg cholesterol, 2.1 g protein, 9.4 g carbohydrates, 2.9 g fiber, 15 mg sodium.

    Yield: 2 servings.



Here’s an East-meets-West sandwich supper that’s easy to make and serve. While ginger, soy sauce and wasabi give the grilled salmon an Asian touch, grilling the bread gives an added smoky flavor.

Wasabi is the Japanese version of horseradish. It’s an Asian root vegetable that is sold in paste and powdered form. The powdered form is mixed with water to form a thick paste. The powder loses its flavor quickly. Make sure you have a fresh one. Fresh wasabi root can be found in some Asian stores.

I like to use tamari sauce instead of soy sauce. It’s also made from soybeans and is darker and thicker than soy sauce. It can be found in the Asian section of the supermarket. Low-sodium soy sauce can be substituted in this recipe.

Helpful Hints

•  Prepared horseradish can be substituted for wasabi.

•  Farmed salmon can be used if wild is not available.

Countdown

•  Preheat gas grill, stovetop grill or broiler.

•  Marinate salmon.

•  While salmon marinates, make tomato onion salad.

•  Complete salmon recipe.

Shopping List

Here are the ingredients you’ll need.

To buy: 2 6-ounce wild salmon fillets, 1 small bottle low-sodium tamari sauce, 1 small piece fresh ginger or ground ginger, 1 small bunch scallions, 1 cucumber, 1 small red onion, 2 ripe tomatoes, 1 small bag washed, ready-to-eat salad, 1 loaf multi-grain bread and 1 small jar wasabi powder.

Staples: Reduced-fat mayonnaise, reduced-fat oil-and-vinegar dressing, olive oil spray, salt and black peppercorns.

Gassenheimer: dinnerinminutes.com

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The Charlotte Observer welcomes your comments on news of the day. The more voices engaged in conversation, the better for us all, but do keep it civil. Please refrain from profanity, obscenity, spam, name-calling or attacking others for their views.

Have a news tip? You can send it to a local news editor; email local@charlotteobserver.com to send us your tip - or - consider joining the Public Insight Network and become a source for The Charlotte Observer.

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