Grilled salmon on sourdough bread

Ingredients

• 2 lemons, thinly sliced
• 4 salmon fillets, each 4 ounces
• 2 tablespoons salt-free Italian seasoning
• 4 teaspoons reduced-fat mayonnaise
• 1 tablespoon chopped fresh basil
• 4 slices sourdough bread
• 1 garlic clove
• 1 tablespoon olive oil
• 1 tomato, thinly sliced
• 4 Boston lettuce leaves

Directions

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler.

Away from the heat source, wrap the grill rack or broiler pan with foil. Arrange the lemon slices in a single layer on the foil, overlapping slightly.

Sprinkle the salmon fillets with Italian seasoning. Place the fillets on the layer of lemon slices and grill or broil until the fish is opaque throughout when tested with the tip of a knife, about 15 to 20 minutes.

In a small bowl, mix together the mayonnaise and basil. Set aside.

Brush one side of each slice of sourdough bread with olive oil and grill or broil (oil side toward heat) until lightly browned. Remove from heat and rub oiled side with garlic clove.

Spread mayo mixture on each slice of the sourdough bread. Place salmon on a slice of bread and top with tomato and lettuce. Serve open-faced.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 309
Total carbohydrate: 22 g
Cholesterol: 64 mg
Dietary fiber: 4 g
Monounsaturated fat: 6 g
Protein: 26 g
Saturated fat: 2 g
Serving size: 1 sandwich
Sodium: 205 mg
Total fat: 13 g

DASH Eating Plan Servings

Fats and oils: 1
Grains and grain products: 1
Meats, poultry and fish: 3
Vegetables: 1

Diabetes Meal Plan Choices

Fats: 1
Meat and meat substitutes: 3
Nonstarchy vegetables: 1
Starches: 1

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates: 1
Fats: 1
Protein and dairy: 2