Grilled Salmon Sandwiches with Sherry Tarragon Mayo, Shaved Carrots, Cucumber and Creamy Avocado
This Grilled Salmon Sandwich is so good!
Servings 2 servings
Calories 1438kcal
Ingredients
- Sherry Tarragon Mayo See recipe below
- Ciabatta bread or baguettes toasted
- 2 raw salmon filets about .3 pounds per sandwich
- ¼ Cup(s) 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
Instructions
- 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
Serving: 1g | Calories: 1438kcal | Carbohydrates: 147g | Protein: 83g | Fat: 58g | Saturated Fat: 10g | Polyunsaturated Fat: 43g | Cholesterol: 146mg | Sodium: 2925mg | Fiber: 15g | Sugar: 19g
