Hot Salmon Sandwich

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 897kcal

Ingredients

Cilantro Lime Mayo

  • 1/4 cup Mayonnaise
  • 1 TBSP Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 8 oz Salmon skinless (pin bones 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 (with Protein)

  • 16 oz Unsweetened almond milk
  • 1/2 tsp Ground cinnamon
  • 1 scoop Protein powder (unflavored or vanilla preferred)

Dessert

  • 6 Dates pitted
US Customary - Metric

Instructions

  • Prep all ingredients as listed.
  • Preheat the grill to medium heat.
  • In a small bowl, mix the mayonnaise, lime juice, and chopped cilantro until smooth to make the cilantro lime mayo, then refrigerate until ready to use.
  • Season the salmon with salt and black pepper, drizzle with olive oil, and place it on the preheated grill.
  • Grill the salmon on both sides until cooked through and flaky, reaching an internal temperature of 145°F (63°C).
  • While the salmon cooks, toast the brioche buns on the grill, in a toaster oven, or under the broiler until lightly golden.
  • Spread cilantro lime mayo on both halves of the toasted buns, then layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, gently toss the cannellini 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.
  • Combine the almond milk, ground cinnamon, and protein powder until well mixed.
  • Serve the salmon sandwich with white bean and arugula salad, warm sauerkraut, cinnamon protein almond milk, and dates for dessert.

Nutrition

Calories: 897kcal | Carbohydrates: 67g | Protein: 44g | Fat: 52g | Saturated Fat: 11g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1434mg | Potassium: 1565mg | Fiber: 12g | Sugar: 22g | Vitamin A: 1239IU | Vitamin C: 38mg | Calcium: 659mg | Iron: 7mg

Hot Salmon Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 897 kcal

Ingredients
 
 

Cilantro Lime Mayo

  • 1/4 cup Mayonnaise
  • 1 TBSP Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 8 oz Salmon skinless (pin bones 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 (with Protein)

  • 16 oz Unsweetened almond milk
  • 1/2 tsp Ground cinnamon
  • 1 scoop Protein powder (unflavored or vanilla preferred)

Dessert

  • 6 Dates pitted

Instructions
 

  • Prep all ingredients as listed.
  • Preheat the grill to medium heat.
  • In a small bowl, mix the mayonnaise, lime juice, and chopped cilantro until smooth to make the cilantro lime mayo, then refrigerate until ready to use.
  • Season the salmon with salt and black pepper, drizzle with olive oil, and place it on the preheated grill.
  • Grill the salmon on both sides until cooked through and flaky, reaching an internal temperature of 145°F (63°C).
  • While the salmon cooks, toast the brioche buns on the grill, in a toaster oven, or under the broiler until lightly golden.
  • Spread cilantro lime mayo on both halves of the toasted buns, then layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, gently toss the cannellini 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.
  • Combine the almond milk, ground cinnamon, and protein powder until well mixed.
  • Serve the salmon sandwich with white bean and arugula salad, warm sauerkraut, cinnamon protein almond milk, and dates for dessert.

Nutrition

Calories: 897kcalCarbohydrates: 67gProtein: 44gFat: 52gSaturated Fat: 11gPolyunsaturated Fat: 19gMonounsaturated Fat: 19gTrans Fat: 0.4gCholesterol: 99mgSodium: 1434mgPotassium: 1565mgFiber: 12gSugar: 22gVitamin A: 1239IUVitamin C: 38mgCalcium: 659mgIron: 7mg
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