Salmon Salad Sandwich (Gluten-Free, Dairy-Free)

Recipe created by Fiona Riddle // @feelgoodwithfi

Here’s the thing, salmon salad > tuna salad…

I’ve been making a version of this sandwich on repeat all summer because it’s delicious, super nutrient dense and customizable depending on what you have in the fridge.

Sourdough is my go-to bread, and Bread SRSLY has my favorite store bought gluten-free option - it’s made with simple ingredients and isn’t dense or dry.

I quick pickled some cucumber and onion (just soak them in apple cider vinegar for a few hours) for added crunch and tang.

Feel free to add any other toppings you’d like!

Watch Fiona make this sandwich here. 

Salmon Salad Sandwich

Gluten-Free, Dairy-Free

Serves: 2 

 

INGREDIENTS

4 slices Bread SRSLY Sourdough Pullman Loaf, sliced ½" thick

1 can of salmon (about 5 ounces)

3 tbsp mayo

1 tsp lemon juice

1 tbsp capers

Mustard (any kind will work)

Microgreens of your choice

Pickled cucumber & pickled red onion

1/2 an avocado, sliced

  

DIRECTIONS

  1. Toast the bread slices until they’re golden and crispy.
  2. While the bread toasts, drain your can of salmon and mix it with 2 tbsp mayo, lemon juice and the capers.
  3. Assemble the sandwiches by spreading the leftover mayo on 2 slices of bread and mustard on the other 2 (feel free to use any other spreads you like).
  4. Divide the salmon mixture between the 2 sandwiches, then top with your microgreens, avocado and pickled veggies.
  5. Cut in half and enjoy!
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