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

 

Recipe created by Fiona Riddle // @feelgoodwithfi

Here’s the thing: Salmon salad beats tuna salad.

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

Cold-served salmon goes well with a creamy sauce and tangy vegetable. Don't be shy from canned meats and seafood! They are already cooked, making them quick and effective for a healthy meal. Plus, salmon adds omega-3s and vitamins into your diet that you may be missing in other meals. 

Sourdough is my go-to bread because of it's beneficial fermented properties, 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 red onion by soaking them in apple cider vinegar for a few hours. This adds crunch, tang, fiber, and prebiotics through the apple cider vinegar. 

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

Watch Fiona make this sandwich here. 

Salmon Salad Sandwich

  

Gluten-Free, Dairy-Free

Serves: 2 

   

NUTRITION

Calories: 508 kcal
Fat: 24.9 g
Protein: 23.2 g
Carbohydrates: 50.7 g
Fiber: 4.8 g

 

INGREDIENTS

  • 4 slices Bread SRSLY Sourdough Pullman Loaf, sliced ½" thick
  • 1 can of salmon (about 5 ounces)
  • 3 tbsp mayo (swap for light mayo for lower calorie)
  • 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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