Pack a salmon sandwich with wasabi mayonnaise

When you get tired of tuna sandwiches, try this sushi bar-inspired recipe. Canned salmon is an essential pantry staple and these sandwiches are the perfect way to use it. Enjoy it in lunches or anytime.

This recipe takes 20 minutes to prepare and makes 4 servings. Here's what you'll need:

• 90 ml (6 tbsp) reduced-fat mayonnaise, divided
• 30 ml (2 tbsp) rice vinegar
• 15 ml (1 tbsp) grated fresh ginger
• 7 ml (1 1/2 tsp) wasabi powder
• 5 ml (1 tsp) mirin (rice wine, usually available in Asian supermarkets)
• 1 can (213 g or 7 1/2 oz) salmon, drained and flaked
• 30 ml (2 tbsp) chopped scallions
• 15 ml (1 tbsp) sesame seeds, toasted
• 8 slices pumpernickel bread
• 250 ml (1 cup) thinly sliced cucumber
• 250 ml (1 cup) trimmed watercress sprigs, rinsed and dried

1. Whisk 45 millilitres (three tablespoons) of the mayonnaise, the rice vinegar, ginger, wasabi powder, and mirin in a medium bowl. Add the salmon, scallions, and sesame seeds. Mix well.
2. Spread the remaining 45 millilitres (three tablespoons) of mayonnaise over one side of each bread slice. Divide the salmon mixture among four of the bread slices, spreading evenly. Top with cucumber and watercress. Set the remaining bread slices on top. Cut the sandwiches in half. One serving is two sandwich halves.

Each sandwich contains the following:

• 314 Calories
• 18 g Protein
• 36 g Carbohydrates (5 g fibre)
• 12 g Fat (2 g saturated fat)
• 34 mg Cholesterol
• 860 mg Sodium.

Whether you're looking to make tasty lunches for a few days or feed hungry afternoon guests, this recipe is simple and delicious. Between the health benefits of salmon and the spicy kick of wasabi, these sandwiches are sure to be a hit.