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
It is quite feasible to follow the history of recipes back into the far past, in truth as far back as the Egyptians, and potentially, even further back. Having said that, generally, these early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount 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 anyone who drank it feel blissful and exhilarated. During the time of the Roman Empire a roman called Apicius wrote a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main course and dessert, something we still use today. Aspicius also describes how the chefs of Roman times used a good variety of herbs, including a few you will know for example thyme, rue and parsley. As our culinary historical trip moves to more modern times we have two recipe books which were published in the 1300s - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of meals served to the rich and wealthy people of that time. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new tastes led to an eruption in recipe books, some of which are now in academic collections. Over the following few hundred years, the families of Europe strove to serve up the best banquets, and because of this the best cooks and their recipes increased in prestige. However, it wasn`t until the 1800s that formal cookery and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes of the day. By the advent of the twentieth century, recipe publications were starting to become popular due to increased literacy, people having increased free time and a general increase in wealth. The revolution that is television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Alaska Salmon Salad Sandwich recipe.
