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, so 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.
ASIAN GRILLED SALMON SANDWICH
2 (6-oz.) wild salmon fillets
¼ cup low-sodium tamari sauce
1 tbsp. chopped fresh ginger or 1 tsp. ground ginger
4 large slices multi-grain bread
Olive oil spray
2 tsp. wasabi powder
2 tsp. water
¼ cup reduced-fat mayonnaise
2 scallions, sliced
½ 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.
Mix wasabi powder and water together to form a paste. Mix paste into mayonnaise.
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.
Makes two servings.
Notes: Prepared horseradish can be substituted for wasabi. Farmed salmon can be used if wild is not available.