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Kylie's List

Salmon Sandwiches with Dill & Veggie Slaw

These are a great meal for lunch, dinner, guests at a small BBQ: not only are they healthy, but they taste fantastic!

Serves 2

Dill & Veggie Slaw (Ingredients)
- 1 clove garlic (minced)
- 1/2 red bell pepper or 1 cup, chopped (pieces about the size of a die)
- 1/4 cup chopped fresh dill
- 1/2 cup plain greek yogurt
- 1 TB fresh squeezed lemon juice (about 1/2 a lemon)
- 1/4 cup chopped tomato (first, remove the watery middle with the seeds - you only want the flesh - it's about one vine ripened tomato, or one romano tomato)
- 1/2 tsp sea salt
- 1/4 tsp fresh cracked pepper

Dill & Veggie Slaw (Instructions)
1) Mix all above ingredients together in a bowl, and refrigerate while you are cooking the salmon (you can make this the night before, if you're trying to save time, just refrigerate covered)

Salmon & Sandwiches (Ingredients)
- 2 (3 oz.) pieces of salmon (skin can be left on), make sure all of the bones are out
- 4 slices of whole wheat bread (get something hardy, not too soft, that will have nice crunch when toasted)
- 1/4 to 1/2 cup guacamole (spread more or less as you like, and make sure you only buy one with healthy ingredients, if you choose to buy pre-made)
- pinch of salt and pepper for each side of the salmon,  for seasoning
- 1/4 cup balsamic vinegar (try to find one from Modena)
- 1/2 cup fresh spinach leaves
- 3 TB avocado oil (separated)

Salmon & Sandwiches (Instructions):

Bread (can be done before or during cooking salmon, whatever you prefer)
1) Turn oven broiler to 'high' for 5 minutes (you can prepare your bread and measure out the ingredients while you are waiting)
2) Add avocado oil to both sides of each piece of bread, laying them on a pan for the oven (you can drizzle it on, or get an oil mister, it only takes a little bit, you don't want it dripping with oil)
3) Place bread in the oven under the broiler for 2 minutes on one side (or longer, if needed, until golden brown), flip, turn the broiler to low-med heat, and broil other side for 2 minutes (or until golden brown - you may want to check each side every minute, as every oven is different, and we don't want burnt bread!)

1) Heat a pan on the stove at medium heat to medium-high heat until you get a drop of water to sizzle and evaporate quickly in the pan (don't burn yourself, just a drop, also, your pan needs to be big enough to comfortably fit your salmon pieces at one time, and have a tight fitting lid to go with it)
2) Season your salmon pieces with salt and pepper
3) When your pan is hot enough, and water has completely evaporated, put 2 TB avocado oil in the pan, spread it around with the head of your fish spatula for even coverage, and place your seasoned pieces of salmon, skin side down, in the pan
4) Let your fish cook on the skin side for about 3 minutes, and adjust your heat if it starts to burn (you want it sizzling, but not burning)
5) When the skin side is done, flip the salmon and cook for another 3 minutes (again, if it seems too hot, turn the heat down to medium, as long as it is still sizzling)
6) After 3 minutes, remove the skin with your fish spatula (they are metal, and the head is longer than a regular spatula, with holes in it)
7) Add your balsamic vinegar to the pan, pouring around the pan and on the salmon, place lid on top immediately after, turn heat off, remove pan from heat, and leave salmon in pan with lid on for 1 minute, then remove salmon and set aside on a cutting board



Layer Your Sandwich
1) Spread your guacamole onto your toasted bread
2) Layer your spinach leaves
3) Add your dill and veggie slaw
4) Place your salmon on last, then add your top piece of bread
5) Slice your sandwiches, and use any leftover slaw for dipping or eating separately as a small side
6) Enjoy!




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