Sockeye Salmon and Black Bean Sandwich Filling
With Red Bell Pepper and Cilantro for an Easy Lunch or Appetizer
Oct 9, 2008
Red Sockeye salmon is a rich source of protein, Vitamin B12, selenium and Omega-3 fatty acids. By keeping the bones in with the salmon meat, a good source of calcium can be added to the sandwich. The canned versions of both the red salmon and black beans are easy to store in the pantry for quick fixing recipes like this one.
Sandwich filling recipes are often loaded with fat. This recipe uses citrus juice and seasonings to flavor Sockeye salmon and black beans. Fresh cilantro and chopped sweet red bell peppers add a light flavor to the mix. Spices include cumin, sweet paprika and dry mustard, and can be changed to satisfy different tastes.
Stuff pita halves with the mixture by itself, or garnish the sandwich with lettuce leaves, avocado, tomato and red onion slices if desired. Using a large whole-wheat tortilla, this filling also makes a good sandwich wrap. For a quick-fix appetizer, make ahead in the day and store in the refrigerator. Serve chilled with flatbread triangles or whole-grain crackers.
Red Sockeye Salmon and Black Bean Filling
Ingredients:
- 1 7 1/2-oz. can red Sockeye salmon, drained with skin and bones intact
- 1 15-oz can black beans, drained and rinsed
- 1/3 cup red bell pepper, diced small
- 1/4 cup cilantro, chopped
- 2 green onions sliced, green and white parts
- 1 lime, juiced (see note below)
- 1 lemon, juiced (see note below)
- 1 medium garlic clove, minced fine
- 1/3 tsp cumin
- 1/3 tsp Hungarian sweet paprika
- 1/3 tsp dry mustard powder
- Pita Bread Pockets or Rolls, halved
- Avocado Slices, if desired
- Lettuce Leaves, if desired
- Tomato Slices, if desired
- Red Onion Sliced, if desired
Procedure:
- Place the canned, drained Sockeye salmon in a mixing bowl with the bones and skin still intact. Lightly flake with a fork to break up the meat.
- Add in the black beans, diced red bell pepper, cilantro and green onions. Lightly mix to incorporate.
- Squeeze the lemon and lime together in a small dish and add in the minced garlic clove, cumin, paprika and dry mustard. Whisk together.
- Pour the citrus-spice mixture over the top and stir to combine all the ingredients. Serve as is for sandwich filling or chill for later use as an appetizer. If desired, serve with avocado slices, tomatoes, red onions and lettuce.
Note: Squeeze the lemon and lime to make 1/4 cup total juice. 1/4 cup of fresh squeezed lemon or lime juice may also be used.
Recipe Variations:
- Instead of red Sockeye salmon, try pink salmon or canned tuna.
- Green and yellow bell peppers could be substituted for the red.
- If cilantro isn’t available try Italian flat leaf parsley.
