15 1/2 oz canned alaska salmon
1/3 cup plain nonfat yogurt
1/3 cup chopped green onions
1/3 cup chopped celery
1 tbsp lemon juice
1 black pepper, to taste
12 slice bread
Directions
Drain and flake salmon. Stir in remaining ingredients except pepper
and bread. Season with pepper to taste. Spread salmon mixture on half
of bread slices; top with remaining bread. Cut sandwiches into halves
or quarters.
Makes 6 sandwiches.
Nutrients Per Serving:
Calories: 264 Sodium: 713 mg Protein: 20.1 g Dietary
Fiber: 1.48 g Carbohydrates: 29.6 g Fat-Total: 6.68 g Cholesterol:
40.5 mg
Source: Light & Lively Recipes Reprinted by permission of Alaska
Seafood Marketing Institute Meal-Master compatible recipe format
courtesy of Karen Mintzias
Servings: 6 sandwiches
Alaska Salmon Salad Sandwich Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Salmon; Sandwich; Seafood
The History of Recipes
Transcribed cooking instructions as a concept can be tracked far back into distant history, in fact as far into history as the early Egyptians, and possibly even further than that. Interesting though that is, sadly, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to academics are a few stone tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius created some scripts showing how to cook the recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, something we still use today. Additionally, he describes how the Roman chefs made use of a wide range of spices, including some familiar names like thyme, mint and dill. Continuing our culinary historical journey, we find some interesting books dating from the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is familiar to us all today, but instead accounts of the types of meals served to the rich and powerful of that time. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new foods and tastes prompted a torrent in manuscripts on food, many of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and rich strove to serve up the best banquets, and because of this cooks and their recipes were at a premium. However, it wasn`t until the nineteenth century that formal cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cookbooks are greatly in demand due to higher levels of literacy, people having more spare time and having more disposable income. The TV revolution gave us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Alaska Salmon Salad Sandwich recipe.
