Super Duper Double Decker Salmon Salad - Semi-finalist, Arnold Healthy Sandwich Challenge of Detroit Developed by Mary Bilyeu, Ann Arbor, MI
4 slices Arnold Natural Health Nut bread
8 slices Arnold Natural Flax & Fiber bread
1 16-ounce salmon steak
1 cup white wine
1-1/2 cups water
1 tablespoon fresh dill
8 ounces red pepper hummus
1/4 cup low-fat lemon yogurt
1 teaspoon kosher salt
3/4 teaspoon lemon pepper
1 small cucumber, peeled, seeded, diced very fine
1 small carrot, peeled and grated
1 tablespoon prepared tahini
4 tablespoons Asian sesame ginger salad dressing
1-1/2 cups shredded red leaf lettuce
8 thin lemon slices
8 Kalamata olives
Place salmon into a 10” skillet, and cover with wine, water and dill; bring to a boil, then simmer 15-20 minutes until salmon flakes with a fork, turning if necessary to cook both
sides evenly. Remove salmon from pan, and let rest 5 minutes.
Flake salmon, removing any bones and skin, and place fish into a medium mixing bowl. Stir in hummus, yogurt, salt, pepper, cucumber and carrot; mix well.
Combine tahini and sesame ginger dressing in a medium bowl; add lettuce and mix well.
Toast the 4 slices of Health Nut bread, then lay all 12 of the bread slices out onto the countertop. Divide the lettuce among 4 of the Flax & Fiber slices; these will form the bottom of the sandwiches. Divide the salmon salad among the 8 slices of Flax & Fiber bread. Lay 1 slice of Health Nut bread on top of each of the sandwich bottoms (the ones with both lettuce and salmon), then top with the remaining slices of bread that have been spread with the salmon salad, placing the salad side down on top of the Health Nut bread. Using a serrated knife, trim the crusts off the sandwiches, then cut into halves diagonally.
Take 8 long toothpicks and slide 1 lemon slice and 1 olive onto each; skewer each sandwich half with a toothpick for garnish.
