Salmon Salad and Curried Egg on Multigrain Bread
- 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
- 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
wild red, extravirgin olive oil, lemon zest, shallot, salt, bread, eggs, curry powder, shoots
Taken from www.epicurious.com/recipes/food/views/salmon-salad-and-curried-egg-on-multigrain-bread-394213 (may not work)