Easy Recipes

Salmon Salad and Curried Egg on Multigrain Bread:

(First on my list to make)

Ingredients:

• 1 7.5-ounce can wild Red Sockeye
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 2 teaspoons lemon zest (1 lemon)
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced shallot (about half a shallot)
• Freshly ground pepper
• 4 slices multigrain bread
• 4 hard-boiled eggs
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon curry powder
• Sprouts, for serving

Ingredients

1. Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
2. Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice.
   Scatter remaining lemon zest over them, top with sprouts, and serve.

(text and image via whole living magazine)