2 oz reduced fat creamed cheese
1 tsp capers
2 green onions
3 oz grilled salmon (or steelhead trout)
2 slices whole grain bread (sandwich, french, etc.)
butter or margerine
1/4 c spinach
4 slices tomato
Place a pan over medium heat. In a small ramekin or bowl, combine the cream cheese and capers. Place the green onions on a cutting board and chop off the white ends (save for growing your own if you like). Thinly slice the green tops and add to the cream cheese. Mix together with the capers and onions until smooth.
To prepare the sandwich, butter one side of each bread slice and place butter-side down on a cutting board. Lay the spinach leaves on one piece of the bread and top with the sliced tomatoes (the spinach will help prevent the bread from getting soggy). Spread the cream cheese mixture on the other slice.
Place the piece of fish in the pan. Grill until the fish is heated through, about a minute on each side. Remove the fish from the pan and place on the tomatoes. Top with the other slice of bread, leaving the buttered side out. Transfer the sandwich to the pan and grill on both sides until the bread is golden and the cream cheese is soft, about 4 minutes. Remove to a cutting board. Slice and serve hot.