Wild salmon is widely available in cans. To ensure that you’re getting the most sustainable option, look for the blue Marine Stewardship Council logo on the label. The warming spices that make up curry powder—typically a combination of turmeric, coriander, cinnamon, and cumin, among others— also offer a wealth of health benefits, including boosting metabolism and decreasing inflammation.
Ingredients
:
- 1 can (7.5 ounces) wild red Alaskan or sockeye salmon (about 1 cup), drained
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
- 2 teaspoons minced shallot
- Coarse salt and freshly ground pepper
- 4 slices multigrain bread
- 4 hard-cooked eggs
- ½ teaspoon curry powder
- 1 pint pea shoots or sprouts, such as alfalfa, radish, or broccoli
Method :
- Mix salmon and oil in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest along with the lemon juice and shallot. Season with pepper. Spread onto bread slices, dividing evenly.
- Peel and slice eggs, and place 2 slices on each piece of bread. Mix 1½ teaspoons salt with the curry powder in a small bowl; sprinkle on top of each egg slice. Dividing evenly, sprinkle each with remaining lemon zest and top with sprouts; serve.
per serving: 318 calories; 3.1 g saturated fat; 9.3 g
unsaturated fat; 235 mg cholesterol; 23.3 g carbohydrates; 21.3 g protein; 620
mg sodium; 2.2 g fiber
Tags:
Sandwiches