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.
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
- Toast the bread slices until they’re golden and crispy.
- While the bread toasts, drain your can of salmon and mix it with 2 tbsp mayo, lemon juice and the capers.
- 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).
- Divide the salmon mixture between the 2 sandwiches, then top with your microgreens, avocado and pickled veggies.
- Cut in half and enjoy!