Salmon Sandwich, White Bean and Arugula Salad, Sauerkraut, Cookies and Cream Almond Milk

No ratings yet
Print Pin Add to Collection
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 610kcal

Ingredients

Cilantro Lime Mayo

  • 2 tsp Mayonnaise
  • 1 tsp Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 6 oz Sockeye salmon skinless and pin bones removed
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 2 Protein buns
  • 1 cup Shredded cabbage mix
  • 1 Tomato sliced
  • 2 slices Havarti dill cheese
  • 1/4 cup Fresh cilantro chopped

White Bean and Arugula Salad

  • 1/2 cup Cannellini beans drained and rinsed
  • 1 cup Arugula
  • 3 tsp Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 tsp Parmesan cheese grated
  • Black pepper to taste

Hot Sauerkraut

  • 1 cup Sauerkraut drained

Cookies and Cream Almond Milk

  • 16 oz Almond milk Unsweetened fortified
  • 1 scoop Vanilla protein powder
  • 1 tsp Cocoa powder black
  • ¼ tsp Vanilla extract
  • pinch Salt
  • 1 TBSP Dark chocolate finely chopped, or cacao nibs
  • ½ tsp Brown sugar for sprinkling
  • Ice cubes optional
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Preheat the grill to medium heat.
  • In a small bowl, mix the mayonnaise, lime juice, and fresh cilantro until smooth. Refrigerate until ready to use.
  • Season the salmon with black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).
  • Toast the buns on the grill, in a toaster oven, or under a broiler until lightly golden.
  • Spread the cilantro lime mayo on both halves of the toasted buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, gently toss the cannellini beans and arugula with olive oil, lemon juice, and black pepper until evenly coated. Top with parmesan cheese.
  • Warm the sauerkraut in a small saucepan over medium heat until heated through.
  • Add the almond milk, protein powder, cocoa powder, vanilla extract, and salt to a glass or shaker. Stir or shake until smooth.Stir in the chopped dark chocolate or cacao nibs. Sprinkle brown sugar over top and serve over ice if desired.
  • Serve the salmon sandwich with white bean and arugula salad, sauerkraut and cookies and cream almond milk.

Nutrition

Calories: 610kcal | Carbohydrates: 46g | Protein: 36g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 1277mg | Potassium: 1140mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1214IU | Vitamin C: 37mg | Calcium: 621mg | Iron: 6mg

Salmon Sandwich, White Bean and Arugula Salad, Sauerkraut, Cookies and Cream Almond Milk

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 610 kcal

Ingredients
 
 

Cilantro Lime Mayo

  • 2 tsp Mayonnaise
  • 1 tsp Lime juice
  • 1 TBSP Fresh cilantro chopped

Hot Salmon Sandwich

  • 6 oz Sockeye salmon skinless and pin bones removed
  • Black pepper to taste
  • 1 tsp Extra-virgin olive oil
  • 2 Protein buns
  • 1 cup Shredded cabbage mix
  • 1 Tomato sliced
  • 2 slices Havarti dill cheese
  • 1/4 cup Fresh cilantro chopped

White Bean and Arugula Salad

  • 1/2 cup Cannellini beans drained and rinsed
  • 1 cup Arugula
  • 3 tsp Extra-virgin olive oil
  • 2 tsp Lemon juice
  • 1 tsp Parmesan cheese grated
  • Black pepper to taste

Hot Sauerkraut

  • 1 cup Sauerkraut drained

Cookies and Cream Almond Milk

  • 16 oz Almond milk Unsweetened fortified
  • 1 scoop Vanilla protein powder
  • 1 tsp Cocoa powder black
  • ¼ tsp Vanilla extract
  • pinch Salt
  • 1 TBSP Dark chocolate finely chopped, or cacao nibs
  • ½ tsp Brown sugar for sprinkling
  • Ice cubes optional

Instructions
 

  • Prepare the ingredients as instructed.
  • Preheat the grill to medium heat.
  • In a small bowl, mix the mayonnaise, lime juice, and fresh cilantro until smooth. Refrigerate until ready to use.
  • Season the salmon with black pepper, then drizzle with olive oil. Grill until cooked through, reaching an internal temperature of 145°F (63°C).
  • Toast the buns on the grill, in a toaster oven, or under a broiler until lightly golden.
  • Spread the cilantro lime mayo on both halves of the toasted buns. Layer with shredded cabbage, tomato slices, grilled salmon, Havarti dill cheese, and fresh cilantro.
  • In a bowl, gently toss the cannellini beans and arugula with olive oil, lemon juice, and black pepper until evenly coated. Top with parmesan cheese.
  • Warm the sauerkraut in a small saucepan over medium heat until heated through.
  • Add the almond milk, protein powder, cocoa powder, vanilla extract, and salt to a glass or shaker. Stir or shake until smooth.Stir in the chopped dark chocolate or cacao nibs. Sprinkle brown sugar over top and serve over ice if desired.
  • Serve the salmon sandwich with white bean and arugula salad, sauerkraut and cookies and cream almond milk.

Nutrition

Calories: 610kcalCarbohydrates: 46gProtein: 36gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 74mgSodium: 1277mgPotassium: 1140mgFiber: 9gSugar: 11gVitamin A: 1214IUVitamin C: 37mgCalcium: 621mgIron: 6mg
Tried this recipe?Let us know how it was!