The spice rub can be stored in an airtight plastic container for up to 1 month.

　　

Ingredients

makes 4

　　1 teaspoon cumin seed

　　1 teaspoon fennel seed

　　1 teaspoon dried oregano

　　1 teaspoon dried thyme

　　2 teaspoons paprika

　　1/2 teaspoon ground cayenne pepper

　　2 teaspoons coarse salt

　　1/2 teaspoon freshly ground black pepper

　　2 tablespoons prepared horseradish

　　1/4 cup plain low-fat yogurt

　　1 tablespoon honey

　　4 4-ounce salmon fillets, skin removed

　　4 slices crusty bread

　　1 bunch arugula, stems trimmed

　　1/2 small red onion, thinly sliced crosswise

　　

Step 1

Place the cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in the paprika, cayenne pepper, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper; set aside.

　　

Step 2

In another small bowl, whisk together the horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

　　

Step 3

Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons spice blend; pat with your fingers. Place the fillets in the hot skillet. Cook until well browned, about 5 minutes. Flip the fillets; cook through, about 5 minutes more. Transfer to a plate; set aside.

　　

Step 4

To assemble, spread the bread with the horseradish mixture. Top with arugula and onion. Flake the salmon into chunks; place on the sandwiches. Drizzle with the remaining horseradish mixture; serve immediately.

　　

Fit to eat recipe

Step 5

(Per serving)

　　

Step 6

Calories: 261

　　

Step 7

Fat: 8g

　　

Step 8

Cholesterol: 63mg

　　

Step 9

Carbohydrate: 21g

　　

Step 10

Sodium: 772mg

　　

Step 11

Protein: 26g

　　

Step 12

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.