Open-Face Salmon Dinner Sandwiches

Prep time: 10 min
Total time: 20 min
Serves: 4
1 lb
fresh salmon fillets or any pink-fleshed fish (cooked in 2 Seafood Steamer bags with Garlic-Parsley Butter Pucks according to package directions)
500 g
1 cup
halved grape tomatoes
250 mL
2
green onions, finely chopped
1/4 cup
crumbled feta cheese
60 mL
2 tbsp
drained capers
30 mL
4 slices
rye bread, about 1/2-in (1-cm) thick, toasted
Per serving (1/4 of the recipe):
calories
330
fat
17 g
saturated fat
7 g
carbs
14 g
sugar
2 g
protein
31 g
cholestrol
100 mg
fibre
2 g
sodium
500 mg

Directions

  1. After cooking salmon in steamer bags according to package directions, open bags and pour salmon, butter and juices into a large bowl, breaking into large pieces. Add grape tomatoes, green onion, feta and capers. Gently toss to combine.

  2. Mound salmon mixture on toasted rye bread slices.