I love finding more recipes where you can use fish. And fish on the grill can be awesome! Salt can become a key ingredient when you are preparing any kind of meat, but Danielle Marullo has created some great grilling recipes using LoSalt (a low-sodium salt substitute) so you can enjoy the great flavor that salt brings without as much sodium.
In our house we love to make some fun summer mocktails while we are grilling. There are some many good ones to try and because they are non-alcoholic, the entire family can enjoy them!
This Grilled Salmon Sandwiches with Sherry Tarragon Mayo, Shaved Carrots, Cucumber and Creamy Avocado recipe is a great example of how you can prepare some great tasting meat on the grill without using salt. And the homemade Sherry Tarragon Mayo recipe adds that extra something to your sandwich!
Danielle Marullo is the Assistant General Manager of The Todd English Food Hall in New York’s famed Plaza Hotel and blogger behind Got Room For More.
Marullo has most recently appeared on Anderson Cooper Live!, where she was the winner of the “Chopped Challenge” moderated by Food Network’s Ted Allen, based on the popular “Chopped!” television show.
Check out more of Danielle Marullo’s great recipes at her blog, Got Room For More!
- Sherry Tarragon Mayo See recipe below
- Ciabatta bread or baguettes toasted
- 2 raw salmon filets about .3 pounds per sandwich
- ¼ cup soy sauce low sodium
- 1 teaspoon honey
- ¼ teaspoon Sriracha hot sauce
- LoSalt and pepper
- 1½ teaspoons extra virgin olive oil
- Grated carrots I used a peeler to grate them
- Thinly sliced cucumber
- Sliced ripe avocado
Mix the soy sauce, honey, Sriracha and olive oil together in a bowl.
Place the Salmon filets in a large Ziploc bag and pour the soy sauce mixture in. Gently shake the bag and get the salmon completely covered in the mixture. Set in the fridge for 10 to15 minutes to marinate.
Heat your grill pan or outdoor grill on medium/low heat.
When the pan is hot, spray it with nonstick cooking spray and place the salmon filets on the pan.
Grill the salmon for about 4 to 5 minutes on each side or until it is cooked all the way through. During the cooking process pour any extra marinade over the top.
Spread a few tablespoons (or as much as you like) of the Sherry Tarragon Mayo onto the bread slices.
Next, top the bottom slice of bread with the grated carrots and sliced avocado. Sprinkle a little LoSalt and pepper on the avocado.
Place the salmon filet on the sandwich next and then top with the cucumber slices. I put mayo on both slices of bread so that it holds everything together.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1438Total Fat: 58gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 146mgSodium: 2925mgCarbohydrates: 147gFiber: 15gSugar: 19gProtein: 83g
- 1/4 cup light mayo
- 1 medium shallot
- 1/2 teaspoon fresh tarragon leaves
- 1 small garlic clove
- 2 1/2 teaspoons cooking sherry
- 1 1/2 teaspoons lemon juice
- dash of black pepper
- pinch of LoSalt
- 1/4 teaspoon white sugar
- Place all the ingredients in a food processor or blender and pulse until the garlic and shallot are finely chopped and everything is combined.
- Once done you can add to the fridge to let the flavors mesh together.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 12Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 36mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g