Salmon Sandwiches

• 4 (6-ounce) skinless wild Alaskan salmon fillets (about 1 inch thick)
• Cooking spray
• 1 teaspoon olive oil
• 1/4 teaspoon salt, divided
• 1/8 teaspoon black pepper
• 1/2 cup chopped peeled cucumber
• 1/2 cup plain fat-free Greek yogurt
• 1 tablespoon minced fresh mint
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon ground red pepper
• 8 (1-ounce) slices 100% whole-wheat bread, toasted
• 1/2 cup trimmed watercress

1. Preheat oven to 450u0b0.
2. Place fish in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with olive oil; sprinkle with 1/8 teaspoon salt and black pepper. Bake at 450u0b0 for 8 minutes or until desired degree of doneness.
3. Combine remaining 1/8 teaspoon salt, cucumber, and next 4 ingredients (through red pepper). Place one fillet on each of 4 bread slices; top with 1/4 cup sauce, 2 tablespoons watercress, and 1 bread slice.
4. Sustainable Choice: Wild Alaskan salmon is available for a few months. If unavailable, buy frozen Alaskan salmon.
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6. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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salmon, cooking spray, olive oil, salt, black pepper, cucumber, yogurt, fresh mint, lemon juice, ground red pepper, bread, trimmed watercress

Taken from www.myrecipes.com/recipe/salmon-sandwiches (may not work)