grilled fresh salmon with wasabi ginger light mayonnaise

• 8 slices Country Harvest Stone Milled 100% Whole Wheat bread
• 4 skinned salmon fillets (each about 6 oz)
• 2 tbsp (25 mL) olive oil
• 1 tsp (5 mL) dried cilantro leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1/3 cup (75 mL) light mayonnaise
• 1 tbsp (25 mL) wasabi paste
• (or 1 tbsp wasabi powder mixed with 1 tbsp water)
• 2 tsp (10 mL) minced fresh ginger root
• 1 tsp (5 mL) fresh lemon juice
• 2 ripe avocados, peeled, pitted and sliced
• (or 1/2 cup (125 mL) sliced cucumber)
• 4 leaves Bibb or Boston lettuce 

In small bowl, whisk together oil, cilantro, salt and pepper; brush over salmon. Grill salmon over medium high heat for 10 minutes per inch, measuring fillet at thickest point.

In separate bowl, stir together mayonnaise, wasabi paste, ginger root and lemon juice. Spread half of wasabi mayonnaise over four slices of bread. Top each with lettuce leaf and 1/4 of avocado slices. Lay salmon over top, cutting to fit if necessary, and spread with remaining mayonnaise. Top with remaining bread slices.

Makes 4 servings.

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