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Using fresh salmon to make this sandwich gives it a fresh and even more delicious take than its classic canned ancestor.

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  • 2 boneless, skinless salmon centre-cut fillets (about 5 oz/150 g each)
  • 1/2 tsp (2 mL) each salt and freshly ground pepper
  • 1 tbsp (15 mL) maple syrup
  • 1 tbsp (15 mL) grainy Dijon mustard
  • 1/4 cup (60 mL) mayonnaise
  • 1 tbsp (15 mL) lemon juice
  • 2 green onions, finely chopped
  • 2 cups (500 mL) baby arugula
  • 1 carrot, peeled and shredded
  • 8 slices Dempster’s® 100% Whole Grains Double Flax Bread


Preheat broiler; position rack in centre of oven. Arrange salmon on foil-lined baking sheet; sprinkle with half of the salt and pepper. Stir maple syrup with half of the mustard; brush over salmon. Broil for 4 to 6 minutes or until salmon is just cooked through and starts to flake when tested with a fork. Let cool completely; flake into large chunks.

Stir together mayonnaise, lemon juice, green onions, and remaining mustard, salt and pepper; toss gently with salmon until evenly coated. Toss arugula with carrot; divide evenly among 4 slices of bread. Top with salmon salad and remaining bread. Serve immediately. (Salmon salad can be refrigerated in airtight container for up to 3 days.)

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