[Mood Tip: People who regularly eat fish show less loss of mental function as they age compared to people who eat more vegetable oils and fried foods during their lives, according to a study from the National Institute of Public Health in The Netherlands.]
This tasty sandwich is quick to make and loaded with omega-3 fats, B vitamins; vitamins A, E, and C; and most minerals. Use leftover salmon from last night’s dinner and you save even more time! Serve with a Mango Lemon Daiquiri and you’ve met just about all your vitamin and mineral needs (except calcium and iron) for the entire day!
Ingredients:
cooking spray
2 teaspoons hoisin sauce
1 teaspoon soy sauce
1/4 teaspoon toasted sesame oil
1 teaspoon fresh ginger, peeled and grated
pinch red pepper flakes
4 ounces salmon fillet, skin removed
1 teaspoon sesame seeds
salt and pepper to taste
2 slices sourdough bread
1 tablespoon red onion, thinly sliced
1 plum tomato, sliced
1/2 cup spinach leaves, washed, stemmed, and patted dry
Directions:
1) Mix hoisin sauce, soy sauce, sesame oil, ginger, and red pepper flakes in a small bowl. Set aside.
2) Sprinkle salmon fillet with sesame seeds, salt, and pepper. Place in sprayed skillet, cover, and saute over medium heat until fish is cooked through, approximately 3 to 4 minutes per side, depending on thickness of fish.
3) Spread hoisin mixture evenly on one side of both slices of bread. Top with salmon, onion, tomato, and spinach. Top with other slice of bread, press down gently, and slice diagonally in half. Makes 1 sandwich.
Nutritional Analysis: 417 Calories; 36 percent fat (16.8 grams); 3.7 grams saturated fat; 29 percent protein; 35 percent carbohydrate; 4.2 grams fiber.
