Ingredients
Rooibos Iced Tea
- 4 cups Water
- 2 Rooibos tea bags (or 1 tsp of loose rooibos tea per bag)
- 1–2 TBSP Honey or sugar adjust to taste
- Ice cubes for serving
Cilantro Lime Mayo
- 1/4 cup Mayonnaise
- 1 TBSP Lime juice
- 1 TBSP Fresh cilantro chopped
Grilled Corn
- 2 ears Corn on the cob husked
- 2 tsp Butter
- Salt to taste
Sandwich & Sides
- 8 oz Salmon skinless (check pin bones are removed)
- Salt
- Black pepper
- 1 TBSP Extra-virgin olive oil
- 2 Brioche buns
- 1 cup Green cabbage leaves
- 2 slices Havarti dill cheese
- 1 Tomato sliced
- ¼ cup Fresh cilantro chopped
- 2 Pickle spears
Instructions
- Preheat the grill to medium-high heat (about 400°F | 204°C).
- Bring the water to a boil, then remove from heat. Steep the rooibos tea bags for 10 minutes. Remove the bags and sweeten the tea to taste with honey or sugar. Let it cool to room temperature, then refrigerate until chilled. Serve over ice.
- In a small bowl, mix mayonnaise, lime juice, and chopped cilantro. Set in the fridge.
- Grill the corn on all sides until tender. Set aside. Lather with butter and season with salt.
- Season the salmon with salt and pepper. Grill on both sides to an internal temperature of 145F (61C).
- While salmon and corn finish, lightly toast brioche buns on the grill, cut side down, for about 1 minute.
- Assemble sandwiches: spread cilantro lime mayo on both bun halves, then layer with cabbage, tomato slices, grilled salmon with havarti, and fresh cilantro.
- Serve with grilled corn on the side, pickle, and rooibos iced tea.
Nutrition
Calories: 588kcal | Carbohydrates: 26g | Protein: 28g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 1028mg | Potassium: 757mg | Fiber: 2g | Sugar: 5g | Vitamin A: 359IU | Vitamin C: 17mg | Calcium: 144mg | Iron: 3mg
Grilled Salmon Havarti Sandwich
Ingredients
Rooibos Iced Tea
- 4 cups Water
- 2 Rooibos tea bags (or 1 tsp of loose rooibos tea per bag)
- 1–2 TBSP Honey or sugar adjust to taste
- Ice cubes for serving
Cilantro Lime Mayo
- 1/4 cup Mayonnaise
- 1 TBSP Lime juice
- 1 TBSP Fresh cilantro chopped
Grilled Corn
- 2 ears Corn on the cob husked
- 2 tsp Butter
- Salt to taste
Sandwich & Sides
- 8 oz Salmon skinless (check pin bones are removed)
- Salt
- Black pepper
- 1 TBSP Extra-virgin olive oil
- 2 Brioche buns
- 1 cup Green cabbage leaves
- 2 slices Havarti dill cheese
- 1 Tomato sliced
- ¼ cup Fresh cilantro chopped
- 2 Pickle spears
Instructions
- Preheat the grill to medium-high heat (about 400°F | 204°C).
- Bring the water to a boil, then remove from heat. Steep the rooibos tea bags for 10 minutes. Remove the bags and sweeten the tea to taste with honey or sugar. Let it cool to room temperature, then refrigerate until chilled. Serve over ice.
- In a small bowl, mix mayonnaise, lime juice, and chopped cilantro. Set in the fridge.
- Grill the corn on all sides until tender. Set aside. Lather with butter and season with salt.
- Season the salmon with salt and pepper. Grill on both sides to an internal temperature of 145F (61C).
- While salmon and corn finish, lightly toast brioche buns on the grill, cut side down, for about 1 minute.
- Assemble sandwiches: spread cilantro lime mayo on both bun halves, then layer with cabbage, tomato slices, grilled salmon with havarti, and fresh cilantro.
- Serve with grilled corn on the side, pickle, and rooibos iced tea.
Nutrition
Calories: 588kcalCarbohydrates: 26gProtein: 28gFat: 41gSaturated Fat: 8gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 85mgSodium: 1028mgPotassium: 757mgFiber: 2gSugar: 5gVitamin A: 359IUVitamin C: 17mgCalcium: 144mgIron: 3mg
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