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Salmon Salad and Curried Egg on Multigrain Bread

Wild salmon is widely available in cans. To ensure that you’re getting the most sustainable option, look for the blue Marine Stewardship Council logo on the label. The warming spices that make up curry powder—typically a combination of turmeric, coriander, cinnamon, and cumin, among others—also offer a wealth of health benefits, including boosting metabolism and decreasing inflammation.

Recipe information

  • Yield

    serves 4

Ingredients

1 can (7.5 ounces) wild red Alaskan or sockeye salmon (about 1 cup), drained
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
2 teaspoons minced shallot
Coarse salt and freshly ground pepper
4 slices multigrain bread
4 hard-cooked eggs (page 61)
1/2 teaspoon curry powder
1 pint pea shoots or sprouts, such as alfalfa, radish, or broccoli

Preparation

  1. Step 1

    Mix salmon and oil in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest along with the lemon juice and shallot. Season with pepper. Spread onto bread slices, dividing evenly.

    Step 2

    Peel and slice eggs, and place 2 slices on each piece of bread. Mix 1 1/2 teaspoons salt with the curry powder in a small bowl; sprinkle on top of each egg slice. Dividing evenly, sprinkle each with remaining lemon zest and top with sprouts; serve.

  2. nutrition information

    Step 3

    (Per Serving)

    Step 4

    Calories: 318g

    Step 5

    Saturated: 3.1g

    Step 6

    Unsaturated Fat: 9.3g

    Step 7

    Cholesterol: 235mg

    Step 8

    Carbohydrates: 23.3g

    Step 9

    Protein: 21.3g

    Step 10

    Sodium: 620mg

    Step 11

    Fiber: 2.2g

Power Foods
TagsSaladSalmonFishSeafoodSproutVegetableLemonCitrusFruitMainLunchDinnerDairy FreeNut FreeEasyQuickNo-CookCookbooks
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