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!
- 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.
- ⅛ cup light mayo
- 1 medium shallot
- ½ teaspoon fresh tarragon leaves chopped
- 1 small garlic clove
- 2½ teaspoons cooking sherry you can get it in the grocery store
- 1½ teaspoons fresh lemon juice
- Dash of black pepper
- Pinch of LoSalt
- ¼ teaspoon white sugar
Place all the ingredients in a food processor or blender and pulse until the garlic and shallot are chopped finely and everything is combined.
I like to put the mayo in the fridge for at least 20 minutes or so, so the flavors really come together
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!