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

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