_ INGREDIENTS
To taste, salt and pepper
15 mL (1 tbsp.) olive oil
400 g fresh salmon fillet
1 avocado, thinly sliced
½ English cucumber, thinly sliced
12 slices whole-wheat bread
200 g hot smoked salmon cubes
½ container alfalfa sprouts
1 mango, thinly sliced
60 mL (¼ cup) spicy mayonnaise
_ DIRECTIONS
Preheat the oven to 180°C (350°F).
Line a baking sheet with aluminum foil, add the salmon, drizzle with
oil, and season. Bake in the oven for 10 to 12 minutes.
Break smoked salmon and cooked salmon into smaller pieces.
Toast slices of bread in toaster.
Spread the first slice with spicy mayonnaise, top with baked salmon
and smoked salmon.
Spread mayonnaise onto both sides of a second slice of toast. Place
on top of the salmon. Add slices of mango, avocado, cucumber, and a
bit of alfalfa.
Spread the last slice of toast on just one side and place on top of
sandwich. Serve.
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