Ingredients (4 servings)
- 12 slices Brownberry Healthy Multi-Grain® bread
- 1 16-oz. salmon steak or one 14.75 oz. canned salmon
- 1 c. white wine
- 1 1/2 c. water
- 1 tbsp. fresh dill
- 2 oz. red-pepper hummus
- 1/4 c. low-fat lemon yogurt
- 1 tsp. kosher salt
- 3/4 tsp. lemon pepper
- 1 small cucumber, peeled, seeded, diced very fine
- 1 small carrot, peeled and grated
- 1 tbsp. prepared tahini
- 2 tbsp. Asian sesame ginger salad dressing
- 1 1/2 c. shredded green leaf lettuce
- 8 thin lemon slices
- 8 Kalamata olives
Place salmon in a 10" skillet, and cover with wine, water and dill. Bring to a boil; then, simmer 15-20 minutes until salmon flakes with a fork, turning if necessary to cook both sides evenly. Remove salmon from pan, and let rest five minutes.
Flake salmon, removing any bones and skin, and place into a medium mixing bowl. Stir in hummus, yogurt, salt, pepper, cucumber and carrot; mix well.
In another medium bowl, combine tahini and sesame ginger dressing; add lettuce, and mix well.
Lay all twelve bread slices out onto the countertop. Divide the lettuce among four of the slices; these will form the bottom of the sandwiches. Divide salmon salad among eight remaining bread slices. Starting with four of those slices, lay one slice on top of each sandwich bottom (salad-side down); then, top with the remaining four slices of bread that have been spread with the salmon salad (salad-side down). Using a serrated knife, cut into halves diagonally.
Slide one lemon slice and one olive onto eight long toothpicks; skewer each sandwich half with a toothpick for garnish.