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Salmon Haravrti Sandwich

Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 746kcal

Ingredients

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp loose rooibos tea)
  • 1–2 TBSP Honey (or sugar to taste)
  • Ice cubes for serving

Cilantro Lime Mayo

  • 1/4 cup Mayonnaise
  • 1 TBSP Lime juice
  • 1 TBSP Fresh cilantro chopped

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 Shredded cabbage mix
  • 2 slices Havarti dill cheese
  • 1 Tomato sliced
  • 1/4 cup Fresh cilantro chopped

Sides

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

Instructions

  • Prepare the ingredients as listed.
  • Prepare the Rooibos Iced Tea: Bring water to a simmer, then remove from heat. Steep rooibos tea bags for 10 minutes. Remove tea bags, sweeten with honey or sugar to taste, and refrigerate until cool. Serve over ice.
  • Preheat the grill to medium heat.
  • In a small bowl, mix mayonnaise, lime juice, and chopped cilantro to make the mayo. Set in the fridge.
  • Season the salmon with salt and pepper. Grill on both sides until cooked through (to an internal temperature of 145°F | 63°C).
  • While the salmon finishes, lightly toast the brioche buns on the grill, cut side down, for about 1 minute.
  • Assemble the sandwiches: spread cilantro lime mayo on both bun halves, then layer with cabbage, tomato slices, grilled salmon topped with Havarti dill cheese, and fresh cilantro.
  • Serve sandwiches with chips, pickle, and iced rooibos tea.

Nutrition

Calories: 746kcal | Carbohydrates: 52g | Protein: 30g | Fat: 47g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1149mg | Potassium: 1258mg | Fiber: 4g | Sugar: 16g | Vitamin A: 882IU | Vitamin C: 32mg | Calcium: 156mg | Iron: 3mg