When I look back on our honeymoon in Jamaica, I think of the sandy beaches, the clear blue sky, my loving husband…and smoked salmon. For whatever reason, the resort served smoked salmon at most meals, and I took full advantage of that fact. It seemed like every day I was enjoying a mound of it on top of a chewy bagel or mixed into a salad. It was lovely.
Well, my cravings for the smoky stuff returned last week. Smoked salmon is not a perfect food—it can have ridiculous amounts of sodium, and it’s pretty pricey too. So in order to enjoy this favorite food of mine in moderation, I incorporated it into a salad.
Smoked Salmon Salad with Rye Toasts
- 2 cups fresh baby spinach
- 1 small tomato, sliced
- 1/3 cucumber, sliced
- 1/4 small red onion, sliced into half moons
- 2 ounces smoked salmon*
- 1 slice whole grain rye bread**
- 1 ounce soft, low-fat cheese
- fresh ground black pepper
1. Place spinach, tomato, cucumber, onion, and salmon into serving bowl.
2. Meanwhile, toast bread until golden brown. Cut in half and spread with cheese.
3. Sprinkle freshly ground black pepper over the salad, and enjoy!
Nutrition per entire recipe: 212 Calories, 5.0g fat, 15mg cholesterol, 739mg sodium***, 22.4g carbohydrate, 4.5g fiber, 1.8g sugars, 20.6g protein
*Be very careful when choosing which kind of smoked salmon you use. Some brands can have sky-high sodium counts. I try to stick to brands with 300mg of sodium or less per 2-ounce serving. Trident’s Nova Style Reduced Sodium Smoked Sockeye Salmon and Trader Joe’s Smoked Salmon both meet that criterion.
**I used Pepperidge Farm’s Whole Grain Rye bread.
***This meal is not recommended for those watching sodium intake. At 739mg sodium, this salad and toasts accounts for about 1/3 of the daily allowance for sodium (2400mg). If you’d like to reduce the sodium a bit, try using a different kind of bread and omitting the cheese.
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