Salmon Sandwich

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 554kcal

Ingredients

Rooibos Iced Tea

  • 2 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

Sandwich

  • 2 Brioche buns
  • 2 TBSP Cilantro lime mayo
  • 8 oz Salmon skinless check pin bones are removed
  • 2 slices Havarti dill cheese
  • 1 cup Green cabbage leaves
  • 1 Tomato sliced
  • ¼ cup Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste
  • 2 oz Potato chips
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Preheat the oven to 400F / 204C.
  • Prepare the Rooibos Tea: Boil water, then remove from heat. Steep rooibos tea bags (or loose rooibos tea) for 10 minutes. Sweeten with honey (or sugar) to taste, then refrigerate until cool.
  • Place the salmon on a baking sheet. Cook in the oven to an internal temperature of 140F / 60C. Then set aside.
  • Toast the Brioche Buns: toast the brioche buns in a separate pan or toaster until golden brown.
  • Assemble the Sandwich: Spread the cilantro lime mayo inside each toasted brioche bun. Layer with cabbage leaves, havarti dill cheese, salmon, tomato, and cilantro. Cap off with the top of the bun.
  • Serve the salmon sandwich with potato chips and pickle spears along with the chilled rooibos iced tea.

Nutrition

Calories: 554kcal | Carbohydrates: 51g | Protein: 30g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 960mg | Potassium: 1242mg | Fiber: 4g | Sugar: 15g | Vitamin A: 846IU | Vitamin C: 30mg | Calcium: 146mg | Iron: 3mg

Salmon Sandwich

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 554 kcal

Ingredients
 
 

Rooibos Iced Tea

  • 2 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

Sandwich

  • 2 Brioche buns
  • 2 TBSP Cilantro lime mayo
  • 8 oz Salmon skinless check pin bones are removed
  • 2 slices Havarti dill cheese
  • 1 cup Green cabbage leaves
  • 1 Tomato sliced
  • ¼ cup Fresh cilantro chopped
  • Salt to taste
  • Black pepper to taste
  • 2 oz Potato chips
  • 2 Pickle spears

Instructions
 

  • Preheat the oven to 400F / 204C.
  • Prepare the Rooibos Tea: Boil water, then remove from heat. Steep rooibos tea bags (or loose rooibos tea) for 10 minutes. Sweeten with honey (or sugar) to taste, then refrigerate until cool.
  • Place the salmon on a baking sheet. Cook in the oven to an internal temperature of 140F / 60C. Then set aside.
  • Toast the Brioche Buns: toast the brioche buns in a separate pan or toaster until golden brown.
  • Assemble the Sandwich: Spread the cilantro lime mayo inside each toasted brioche bun. Layer with cabbage leaves, havarti dill cheese, salmon, tomato, and cilantro. Cap off with the top of the bun.
  • Serve the salmon sandwich with potato chips and pickle spears along with the chilled rooibos iced tea.

Nutrition

Calories: 554kcalCarbohydrates: 51gProtein: 30gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 62mgSodium: 960mgPotassium: 1242mgFiber: 4gSugar: 15gVitamin A: 846IUVitamin C: 30mgCalcium: 146mgIron: 3mg
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