O”MEGA” HEALTHY SALMON AND EDAMAME SALAD SANDWICHES

Seafood

Ingredients

The Salad:

2 pounds salmon filet

1 tablespoon extra virgin olive oil

½ teaspoon salt

1 ½ teaspoons black pepper

1 tablespoon fresh rosemary leaves, chopped

¾ cup red bell pepper, chopped

2 large scallions, chopped (white and green parts)

¾ cup edamame beans, steamed and shelled

½ cup fresh chopped parsley

¼ cup Hellmann’s light mayonnaise

1 tablespoon Dijon mustard

1 tablespoon honey

2 tablespoon lemon juice

2 teaspoons lemon zest

1 teaspoon fish sauce

1 teaspoon soy sauce

The Bread and Toppings:

8 slices whole wheat bread

1 cucumber, thinly sliced

1 cup baby arugula leaves

2 ripe avocados, sliced

Instructions

Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.

Place the salmon filet, skin side down, on the baking sheet. Gently massage the flesh side of the salmon filet with the olive oil, salt, ½ teaspoon of the black pepper, and chopped rosemary. Bake in the oven for 14-18 minutes until just cooked through (cook time will depend on the thickness of the filet). Remove from oven and let cool.

Place salmon filet in a large bowl, discarding the skin in the process. Gently break up the filet into large pieces. Add chopped red pepper, scallions, edamame, parsley, and remaining 1 teaspoon black pepper to the bowl and lightly toss.

In a small bowl combine the mayonnaise, Dijon, honey, lemon juice and zest, fish sauce, and soy sauce. Whisk until a creamy dressing forms. Gently fold the dressing into the salmon mixture and place in the fridge to chill for at least 1 hour (or overnight is great too).

Lightly toast the wheat bread. Place about a cup of the salmon salad on one slice of bread. Top with several cucumber slices, ¼ cup of the arugula, and avocado slices to cover. Top with the remaining piece of toast. Slice the sandwich in half ….and devour.