Co ee-Rubbed
Salmon Sandwiches
SERVINGS 4 (1 sandwich each)
PREP 20 minutes COOK 5 minutes
1 lb. fresh or frozen skinless
salmon fi llet
(^1) ⁄ 4 cup light sour cream
1 Tbsp. snipped fresh parsley
2 tsp. cider vinegar
1 tsp. prepared horseradish
1 recipe Cof ee Rub
2 tsp. olive oil
4 whole wheat hamburger buns,
toasted
2 cups baby salad greens
8 thin red onion rings
- Thaw salmon, if frozen. Rinse fi sh
and pat dry with paper towels. Cut
salmon into four equal-size pieces.
In a bowl stir together the next four
ingredients (through horseradish). - Sprinkle salmon evenly with
Cof ee Rub; rub mixture into salmon
with your fi ngers. - In a large nonstick skillet heat oil over
medium heat. Cook salmon in hot oil 5 to
7 minutes or until fi sh fl akes easily. Fill
toasted buns with salmon pieces, salad
greens, onion rings, and sour cream
mixture.
COFFEE RUB Stir together 1 teaspoon
instant espresso cof ee powder,
1 teaspoon dried ancho chile powder,(^1) ⁄ 2 teaspoon packed brown sugar,
(^1) ⁄ 4 teaspoon dry mustard, (^1) ⁄ 4 teaspoon
ground cumin, and^1 ⁄ 8 teaspoon cayenne
pepper.
(2 G SAT. FAT) | 67 MG CHOL.
347 MG SODIUM | 33 G CARB. | 4 G FIBER
8 G SUGARS | 29 G PRO.