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
Instructions
- 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.
- 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.
- (Per Serving)
- Calories: 318g
- Saturated: 3.1g
- Unsaturated Fat: 9.3g
- Cholesterol: 235mg
- Carbohydrates: 23.3g
- Protein: 21.3g
- Sodium: 620mg
- Fiber: 2.2g
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