Wasabi Salmon Sandwich with Ginger Garlic Mayo

This Wasabi Salmon Sandwich with Ginger Garlic Mayo is one of my favorite sandwiches of ALL TIME.  It sounds so low-key, but tastes super fancy. The original recipe is from Cooking Light Magazine, but it magically disappeared from their archives :(. I’ve modified their version, and it still came out amazing! This is my both my sister’s favorite dish I ever made!

Print Recipe

Wasabi Salmon Sandwich with Ginger Garlic Mayo

Servings

serving

Ingredients

For the Fish

• 1 salmon fillet 6 oz
• 2 teaspoons Bragg’s Liquid Aminos or soy sauce
• 2 tablespoons rice vinegar
• 1/2 tablespoon minced fresh ginger
• 1 tablespoon minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon wasabi paste
• 1 packet stevia

Cucumber Salad

• rice vinegar
• 1 cucumber thinly sliced
• 1/4 small red onion thinly sliced
• ground ginger
• Garlic Powder

Ginger Garlic Mayonnaise

• 2 teaspoons low-fat mayonnaise
• 2 teaspoons Greek yogurt
• 1/4 teaspoon wasabi paste
• 1/4 teaspoon rice vinegar
• pinch of ground ginger
• pinch of garlic powder

Other

• Handful spinach
• 1 Whole wheat ciabatta roll

Servings serving Ingredients For the Fish 1 salmon fillet 6 oz 2 teaspoons Bragg’s Liquid Aminos or soy sauce 2 tablespoons rice vinegar 1/2 tablespoon minced fresh ginger 1 tablespoon minced shallots 1 teaspoon minced garlic 1/2 teaspoon wasabi paste 1 packet stevia Cucumber Salad rice vinegar 1 cucumber thinly sliced 1/4 small red onion thinly sliced ground ginger Garlic Powder Ginger Garlic Mayonnaise 2 teaspoons low-fat mayonnaise 2 teaspoons Greek yogurt 1/4 teaspoon wasabi paste 1/4 teaspoon rice vinegar pinch of ground ginger pinch of garlic powder Other Handful spinach 1 Whole wheat ciabatta roll

Instructions

1. Combine the rice vinegar through the stevia. Place 3/4 of the mixture in a plastic bag. Set the rest aside (in fridge). Place the salmon in the plastic bag and marinate for at least 30 minutes.
2. Combine the ginger garlic mayonnaise ingredients. Refrigerate until ready to use.
3. Preheat broiler. Coat a baking pan with foil and coat with cooking spray. Cook salmon for about 10 minutes, or until it easily flakes with a fork.
4. Mix together the leftover 1/4 of the marinade mixture with the handful of spinach.
5. Scoop out the inside of the ciabatta roll (to fit all the good stuff inside!). Spread the ginger garlic mayonnaise on both sides of the roll. Add spinach and salmon and eat like a sandwich!
6. Combine the cucumber and red onion with a few splashes (3 T?) of rice vinegar. Add a dash of ginger and a dash of garlic powder. Marinate for at least 30 minutes. Serve cold.