- 1/4 cup fat-free mayonnaise
- 1/4 teaspoon wasabi paste (sold in the ethnic-food section of most supermarkets)
- 1/2 pound flaked Seared Wild Salmon
- 8 thin slices whole wheat bread, toasted
- 4 thin slices red onion
- 4 thin slices red bell pepper rings
- 4 tablespoons sliced pickled ginger
- 1 cup arugula
- Combine mayonnaise and wasabi paste until smooth in small bowl. Start with 1/4 teaspoon of the paste and add more to suit your taste. Gently fold in salmon.
- Place 4 slices of the bread on flat surface and top each with 1/2 cup of the salmon mixture, 1 onion slice (separated and evenly spread over salmon), 1 pepper ring, 1 tablespoon of the ginger, and 1/4 cup of the arugula. Top with remaining 4 slices of bread.