- 3 tablespoons reduced-fat mayonnaise, divided
- 1 tablespoon lemon juice
- 1 teaspoon reduced-sodium soy sauce
- 1 1/2 tablespoons finely chopped fresh ginger
- 1/2 teaspoon sugar
- 1 (7 ounce) can salmon, drained, picked over and flaked
- 1/4 cup finely diced celery
- 2 tablespoons chopped scallions
- 1/4 teaspoon wasabi powder (optional)
- 8 slices whole-wheat bread
- 1 1/2 cups radish sprouts
- Whisk together 2 tablespoons mayonnaise, lemon juice, soy sauce, ginger and sugar. Fold in salmon, celery and scallions.
- If using wasabi, mix it into the remaining 1 tablespoon mayonnaise; spread over the bread. Spoon the salmon salad over 4 of the bread slices, spreading evenly. Top with sprouts. Set the remaining bread slices on top.