Salmon Sandwich
This honey-bourbon glazed salmon sandwich recipe with avocado, juicy tomatoes, and creamy feta aioli is an easy workweek lunch.
Servings: 4
Ingredients
Honey Bourbon Glaze Salmon Ingredients:
- 3 tablespoons honey
- 3 tablespoons bourbon
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon lemon juice
- 3 garlic cloves minced
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 pound Salmon skin removed
Feta Aioli Ingredients:
- 1/2 cup Feta crumbled
- 2 tablespoons light mayonnaise
- 3 tablespoons plain fat-free greek yogurt
- 1 teaspoon lemon juice
- 1 clove garlic minced
- 1/4 teaspoon black pepper
Avocado Spread Ingredients:
- 1 Avocado pitted and skin removed mashed
- Pinch of salt
- Drizzle of Olive Oil
Other Ingredients:
- 1 medium tomato cubed
- Cilantro leaves
- Loaf of chunky bread such as sourdough or Tuscan Boule
- 1 tablespoon chia seeds divided
Instructions
Bourbon Glaze Salmon Instructions:
- Add all ingredients in a ziploc bag and refrigerate for one hour, turning a few times.
- Heat grill to medium high. (or heat oven to 400 degrees)
- Place Salmon on foil and loosley tent. (if using oven, just place foil on baking sheet)
- Place foil wrapped salmon on grill
- On other side of grill, place bread for a minute, flip and cook until just toasted.
- Grill Salmon for around 15 minutes. (if using oven, 15-18 minutes)
- Remove and cut into 4-5 ounce pieces ( about 2-3" wide)
Feta Aioli Instructions:
- Add all ingredients in a bowl and stir to combine.
- Refrigerate if you are not using right away.
Avocado Instructions:
- In a bowl add ingredients, mash and stir.
Assembly Instructions:
- Spread each slice of bread with a generous helping of Avocado.
- Top with a sprinkle of Chia seeds.
- Top with some diced tomato.
- Top with a piece of salmon.
- Top salmon with a tablespoon of Aioli
- Top with cilantro