The cover of the Food & Wine section May 7 will feature making mom a light, delicious pasta dinner. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.
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.
Never miss a local story.
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.
This meal contains 649 calories per serving with 38 percent of calories from fat.
Prepared horseradish can be substituted for wasabi.
Farmed salmon can be used if wild is not available.
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. Makes 2 servings.
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.
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. Makes 2 servings.
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.
Linda Gassenheimer is the author, most recently, of Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals and Fast and Flavorful: Great Diabetes Meals from Market to Table and The Flavors of the Florida Keys. Her website is dinnerinminutes.com. Follow her on Twitter lgassenheimer. Email: lindadinnerinminutes.com.)
(c)2014 McClatchy-Tribune News Service