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.
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.