Hot Salmon Sandwich

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 988kcal

Ingredients

Divine Dish Oatmeal Banana Cookies

  • 1 Banana mashed
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

Cilantro Lime Mayo

  • 2 TBSP Mayonnaise
  • 1 tsp Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 8 oz Salmon skinless and pin bones removed
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 2 Whole wheat bun
  • 1 cup Shredded cabbage mix
  • 1 Tomato sliced
  • 2 slices Havarti dill cheese
  • 1/4 cup Fresh cilantro chopped

White Bean and Arugula Salad

  • 1 cup Cannellini beans drained and rinsed
  • 1 cup Arugula
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Lemon juice
  • 1 tsp Parmesan cheese grated
  • 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
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Prep all ingredients per the instructions above.
  • In a bowl, mash the banana until smooth. Stir in the vanilla extract and cinnamon. Fold in the oats until evenly coated, then mix in the dark chocolate chips. Scoop onto the prepared baking sheet and lightly flatten. Bake until set and lightly golden. Let cool slightly.
  • Preheat the grill to medium heat.
  • In a small bowl, mix the mayonnaise, lime juice, and chopped cilantro until smooth. Refrigerate until ready to use.
  • Season the salmon with salt and black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).
  • Toast the buns on the grill, in a toaster oven, or under a broiler until lightly golden.
  • Spread the cilantro lime mayo on both halves of the buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, toss the cannellini beans and arugula with olive oil, lemon juice, Parmesan cheese, salt, and black pepper until evenly coated.
  • Warm the sauerkraut in a small saucepan over medium heat until heated through.
  • Mix the almond milk and cinnamon.
  • Serve the salmon sandwich with white bean and arugula salad, warm sauerkraut, cinnamon almond milk, and oatmeal banana cookies.

Nutrition

Calories: 988kcal | Carbohydrates: 99g | Protein: 51g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 1365mg | Potassium: 1894mg | Fiber: 17g | Sugar: 21g | Vitamin A: 1268IU | Vitamin C: 41mg | Calcium: 707mg | Iron: 9mg

Hot Salmon Sandwich

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 988 kcal

Ingredients
 
 

Divine Dish Oatmeal Banana Cookies

  • 1 Banana mashed
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Cinnamon
  • 1 cup Rolled oats
  • 2 TBSP Dark chocolate chips

Cilantro Lime Mayo

  • 2 TBSP Mayonnaise
  • 1 tsp Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 8 oz Salmon skinless and pin bones removed
  • Salt to taste
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 2 Whole wheat bun
  • 1 cup Shredded cabbage mix
  • 1 Tomato sliced
  • 2 slices Havarti dill cheese
  • 1/4 cup Fresh cilantro chopped

White Bean and Arugula Salad

  • 1 cup Cannellini beans drained and rinsed
  • 1 cup Arugula
  • 2 tsp Extra-virgin olive oil
  • 1 tsp Lemon juice
  • 1 tsp Parmesan cheese grated
  • 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

Instructions
 

  • Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. Prep all ingredients per the instructions above.
  • In a bowl, mash the banana until smooth. Stir in the vanilla extract and cinnamon. Fold in the oats until evenly coated, then mix in the dark chocolate chips. Scoop onto the prepared baking sheet and lightly flatten. Bake until set and lightly golden. Let cool slightly.
  • Preheat the grill to medium heat.
  • In a small bowl, mix the mayonnaise, lime juice, and chopped cilantro until smooth. Refrigerate until ready to use.
  • Season the salmon with salt and black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).
  • Toast the buns on the grill, in a toaster oven, or under a broiler until lightly golden.
  • Spread the cilantro lime mayo on both halves of the buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, toss the cannellini beans and arugula with olive oil, lemon juice, Parmesan cheese, salt, and black pepper until evenly coated.
  • Warm the sauerkraut in a small saucepan over medium heat until heated through.
  • Mix the almond milk and cinnamon.
  • Serve the salmon sandwich with white bean and arugula salad, warm sauerkraut, cinnamon almond milk, and oatmeal banana cookies.

Nutrition

Calories: 988kcalCarbohydrates: 99gProtein: 51gFat: 45gSaturated Fat: 14gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.4gCholesterol: 93mgSodium: 1365mgPotassium: 1894mgFiber: 17gSugar: 21gVitamin A: 1268IUVitamin C: 41mgCalcium: 707mgIron: 9mg
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