Salmon Sandwich, Chips, Pickle, Rooibos Tea

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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 592kcal

Ingredients

Rooibos Iced Tea

  • 4 cups Water
  • 4 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
  • Ice cubes

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

Sides

  • 1 oz Potato chips
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Boil the water for the rooibos tea, then remove from heat and steep the tea bags for 10 minutes. Then refrigerate to cool until ready to serve.
  • 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).
  • While the salmon finishes cooking, lightly toast the buns on the grill, cut side down, for about 1 minute.
  • Assemble the Sandwiches: 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.
  • Serve with chips, pickle, and rooibos iced tea.

Nutrition

Calories: 592kcal | Carbohydrates: 34g | Protein: 36g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 1190mg | Potassium: 1112mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1092IU | Vitamin C: 27mg | Calcium: 302mg | Iron: 3mg

Salmon Sandwich, Chips, Pickle, Rooibos Tea

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 592 kcal

Ingredients
 
 

Rooibos Iced Tea

  • 4 cups Water
  • 4 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
  • Ice cubes

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

Sides

  • 1 oz Potato chips
  • 2 Pickle spears

Instructions
 

  • Boil the water for the rooibos tea, then remove from heat and steep the tea bags for 10 minutes. Then refrigerate to cool until ready to serve.
  • 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).
  • While the salmon finishes cooking, lightly toast the buns on the grill, cut side down, for about 1 minute.
  • Assemble the Sandwiches: 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.
  • Serve with chips, pickle, and rooibos iced tea.

Nutrition

Calories: 592kcalCarbohydrates: 34gProtein: 36gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 11gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 93mgSodium: 1190mgPotassium: 1112mgFiber: 4gSugar: 7gVitamin A: 1092IUVitamin C: 27mgCalcium: 302mgIron: 3mg
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