Ingredients
Cilantro Lime Mayo
- 1/4 cup Mayonnaise
- 1 TBSP 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 TBSP 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 grill to medium heat.
- In a small bowl, mix the mayonnaise, lime juice, and fresh 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 brioche 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 toasted buns. 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.
- Prepare the cinnamon almond milk by warming the almond milk gently and stirring in the ground cinnamon until well combined.
- Serve the hot salmon sandwich with the white bean and arugula salad, warm sauerkraut, and cinnamon almond milk.
Nutrition
Calories: 838kcal | Carbohydrates: 50g | Protein: 44g | Fat: 53g | Saturated Fat: 12g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 99mg | Sodium: 1435mg | Potassium: 1447mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 37mg | Calcium: 637mg | Iron: 7mg
Hot Salmon Sandwich
Ingredients
Cilantro Lime Mayo
- 1/4 cup Mayonnaise
- 1 TBSP 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 TBSP 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 grill to medium heat.
- In a small bowl, mix the mayonnaise, lime juice, and fresh 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 brioche 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 toasted buns. 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.
- Prepare the cinnamon almond milk by warming the almond milk gently and stirring in the ground cinnamon until well combined.
- Serve the hot salmon sandwich with the white bean and arugula salad, warm sauerkraut, and cinnamon almond milk.
Nutrition
Calories: 838kcalCarbohydrates: 50gProtein: 44gFat: 53gSaturated Fat: 12gPolyunsaturated Fat: 19gMonounsaturated Fat: 20gTrans Fat: 0.4gCholesterol: 99mgSodium: 1435mgPotassium: 1447mgFiber: 11gSugar: 8gVitamin A: 1240IUVitamin C: 37mgCalcium: 637mgIron: 7mg
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