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Grilled Salmon Sandwich, Chips, Pickle, Rooibos Iced Tea

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2
Calories 592kcal

Ingredients

Rooibos Iced Tea

  • 4 cups Water
  • 4 Rooibos tea bags (or 1 tsp loose rooibos tea per bag)
  • Ice cubes

Cilantro Dill Mayo

  • 1 TBSP Mayonnaise made with avocado oil
  • 1 tsp Lime juice
  • 1 tsp Fresh cilantro chopped
  • 1 tsp Fresh dill chopped

Hot Salmon Sandwich

  • 8 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 oz Feta cheese sliced
  • 1/4 cup Fresh cilantro chopped
  • Lime to taste

Sides

  • 1 oz Kettle chips cooked in avocado oil or olive oil
  • 2 Pickle spears
US Customary - Metric

Instructions

  • Boil the water for the rooibos tea, then remove from heat and steep the tea bags for 10 minutes. Then refrigerate to cool until ready to serve.
  • Prepare all ingredients as listed above.
  • Preheat the grill over medium heat.
  • In a small bowl, mix mayonnaise, lime juice, cilantro, and dill until combined.
  • Season the salmon with pepper, then drizzle with olive oil. Grill the salmon on both sides until cooked through, to an internal temperature of 145°F (63°C). Then squeeze lime over top.
  • Toast the buns on the grill, cut side down, if preferred.
  • Assemble the Sandwiches: Spread the mayo inside the bun, layer with shredded cabbage, tomato slices, grilled salmon, cilantro, and feta slices.
  • Serve with chips, pickle spears, and rooibos iced tea.

Nutrition

Calories: 592kcal | Carbohydrates: 34g | Protein: 36g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 93mg | Sodium: 1190mg | Potassium: 1112mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1092IU | Vitamin C: 27mg | Calcium: 302mg | Iron: 3mg