Ingredients
Cilantro Lime Mayo
- 1/4 cup Mayonnaise
- 1 TBSP Lime juice
- 1 TBSP Fresh cilantro chopped
Sandwich & Sides
- 8 oz Salmon skinless (ensure pin bones are removed)
- Salt to taste
- Black pepper to taste
- 1 TBSP Extra-virgin olive oil
- 2 Brioche buns
- 1 cup Shredded cabbage mix
- 1 Tomato sliced
- 2 slices Havarti dill cheese
- 1/4 cup Fresh cilantro chopped
White Bean & Arugula Salad
- 1 cup Cannellini beans drained and rinsed
- 1 cup Arugula
- 2 tsp Extra-virgin olive oil
- 1 tsp Lemon juice
- Salt to taste
- Black pepper to taste
Hot Sauerkraut
- 1 cup Sauerkraut drained
Cinnamon Almond Milk
- 16 oz Unsweetened almond milk
- 1/2 tsp Ground cinnamon
Dessert
- 2 squares Dark chocolate caramel sea salt
Instructions
- Prepare all ingredients as listed above.
- Preheat the grill on medium heat.
- In a small bowl, mix mayonnaise, lime juice, and chopped cilantro to make the cilantro lime mayo. Refrigerate until ready to use.
- Season the salmon with salt and pepper, then drizzle with olive oil. Grill the salmon on both sides until cooked through, to an internal temperature of 145°F (63°C).
- Toast the brioche buns using the grill, toaster oven, or broiler until lightly golden.
- Spread cilantro lime mayo on both halves of the toasted buns, then layer with shredded cabbage, tomato slices, grilled salmon topped with Havarti dill cheese, and fresh cilantro.
- In a bowl, gently toss the beans and arugula with olive oil, lemon juice, salt, and black pepper until evenly coated.
- Warm the sauerkraut in a small saucepan over medium heat until heated through.
- Serve the sandwich with white bean and arugula salad, warm sauerkraut, cinnamon almond milk, and dark chocolate caramel squares.
Nutrition
Calories: 842kcal | Carbohydrates: 52g | Protein: 44g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1436mg | Potassium: 1429mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1237IU | Vitamin C: 38mg | Calcium: 652mg | Iron: 7mg
Salmon Sandwich
Ingredients
Cilantro Lime Mayo
- 1/4 cup Mayonnaise
- 1 TBSP Lime juice
- 1 TBSP Fresh cilantro chopped
Sandwich & Sides
- 8 oz Salmon skinless (ensure pin bones are removed)
- Salt to taste
- Black pepper to taste
- 1 TBSP Extra-virgin olive oil
- 2 Brioche buns
- 1 cup Shredded cabbage mix
- 1 Tomato sliced
- 2 slices Havarti dill cheese
- 1/4 cup Fresh cilantro chopped
White Bean & Arugula Salad
- 1 cup Cannellini beans drained and rinsed
- 1 cup Arugula
- 2 tsp Extra-virgin olive oil
- 1 tsp Lemon juice
- Salt to taste
- Black pepper to taste
Hot Sauerkraut
- 1 cup Sauerkraut drained
Cinnamon Almond Milk
- 16 oz Unsweetened almond milk
- 1/2 tsp Ground cinnamon
Dessert
- 2 squares Dark chocolate caramel sea salt
Instructions
- Prepare all ingredients as listed above.
- Preheat the grill on medium heat.
- In a small bowl, mix mayonnaise, lime juice, and chopped cilantro to make the cilantro lime mayo. Refrigerate until ready to use.
- Season the salmon with salt and pepper, then drizzle with olive oil. Grill the salmon on both sides until cooked through, to an internal temperature of 145°F (63°C).
- Toast the brioche buns using the grill, toaster oven, or broiler until lightly golden.
- Spread cilantro lime mayo on both halves of the toasted buns, then layer with shredded cabbage, tomato slices, grilled salmon topped with Havarti dill cheese, and fresh cilantro.
- In a bowl, gently toss the beans and arugula with olive oil, lemon juice, salt, and black pepper until evenly coated.
- Warm the sauerkraut in a small saucepan over medium heat until heated through.
- Serve the sandwich with white bean and arugula salad, warm sauerkraut, cinnamon almond milk, and dark chocolate caramel squares.
Nutrition
Calories: 842kcalCarbohydrates: 52gProtein: 44gFat: 52gSaturated Fat: 11gPolyunsaturated Fat: 19gMonounsaturated Fat: 19gTrans Fat: 0.4gCholesterol: 99mgSodium: 1436mgPotassium: 1429mgFiber: 10gSugar: 9gVitamin A: 1237IUVitamin C: 38mgCalcium: 652mgIron: 7mg
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