Wild salmon is widely available in cans. To ensure that you’re getting the most sustainable option, look for the blue Marine Stewardship Council logo on the label. The warming spices that make up curry powder—typically a combination of turmeric, coriander, cinnamon, and cumin, among others—also offer a wealth of health benefits, including boosting metabolism and decreasing inflammation.

　　

Ingredients

serves 4

　　1 can (7.5 ounces) wild red Alaskan or sockeye salmon (about 1 cup), drained

　　1 tablespoon plus 1 teaspoon extra-virgin olive oil

　　2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice

　　2 teaspoons minced shallot

　　Coarse salt and freshly ground pepper

　　4 slices multigrain bread

　　4 hard-cooked eggs (page 61)

　　1/2 teaspoon curry powder

　　1 pint pea shoots or sprouts, such as alfalfa, radish, or broccoli

　　

Step 1

Mix salmon and oil in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest along with the lemon juice and shallot. Season with pepper. Spread onto bread slices, dividing evenly.

　　

Step 2

Peel and slice eggs, and place 2 slices on each piece of bread. Mix 1 1/2 teaspoons salt with the curry powder in a small bowl; sprinkle on top of each egg slice. Dividing evenly, sprinkle each with remaining lemon zest and top with sprouts; serve.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 318g

　　

Step 5

Saturated: 3.1g

　　

Step 6

Unsaturated Fat: 9.3g

　　

Step 7

Cholesterol: 235mg

　　

Step 8

Carbohydrates: 23.3g

　　

Step 9

Protein: 21.3g

　　

Step 10

Sodium: 620mg

　　

Step 11

Fiber: 2.2g

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