Salmon Salad with Curried Egg
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Body+Soul, September 2009
- Prep Time 10 minutes
- Total Time 10 minutes
- Yield Makes 4 servings
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Ingredients
- 1 7.5-ounce can wild Red Sockeye
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 teaspoons lemon zest (1 lemon)
- 1 tablespoon fresh lemon juice
- 2 teaspoons minced shallot (about half a shallot)
- Freshly ground pepper
- 4 slices multigrain bread
- 4 hard-boiled eggs
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon curry powder
- Sprouts, for serving
Directions
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Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
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Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice.
Scatter remaining lemon zest over them, top with sprouts, and serve.
From the Sept. issue of B S: Serves 4. Per serving: 299 calories, 3 g saturated fat, 9 g unsaturated fat, 235 mg cholesterol, 16 g carb, 23 g protein, 3 g fiber
This looks delicious, but I won't eat it unless I know the nutritional information. Anyone know?