Ingredients
4 (6-ounce) skinless wild Alaskan salmon fillets (about 1 inch thick)
Cooking spray
1 teaspoon olive oil
¼ teaspoon salt, divided
⅛ teaspoon black pepper
½ cup chopped peeled cucumber
½ cup plain fat-free Greek yogurt
1 tablespoon minced fresh mint
2 teaspoons fresh lemon juice
⅛ teaspoon ground red pepper
8 (1-ounce) slices 100% whole-wheat bread, toasted
½ cup trimmed watercress
Directions
Step 1
Preheat oven to 450°.
Step 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 450° for 8 minutes or until desired degree of doneness.
Step 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.
Step 4
Sustainable Choice: Wild Alaskan salmon is available for a few months. If unavailable, buy frozen Alaskan salmon.
