Egg & Gluten-Free Grilled Salmon Sandwiches with Pickled Cabbage

 

My eldest is egg-free and my youngest is dairy-free but they both eat fish and particularly salmon so these grilled salmon sandwiches fit the bill for both of them! These are sandwiches but not as you know them!

This makes a filling lunch (the salmon is packed with protein) or even a laid-back dinner.We often add them to picnics too for jazzier style sandwiches! Let me know if you give them a whirl.

Serves 4 (1 bap each)

• 12 pieces of salmon (6 pieces cut in half)
• mild olive oil
• 4 x egg and gluten-free baps, sliced
• Butter/dairy-free spread for spreading
• 1 lettuce, chopped
• 4 tbsp pickled red cabbage (1 per bap)
• Sea salt and freshly ground pepper
• Chilli sauce/ ketchup
• Egg-free mayo

 

 

Method:

Place the salmon (some oil drizzled over the top) under the grill at 180°C for 10-12 minutes, until cooked. Meanwhile butter one side of the baps and layer with lettuce. Add the cooked the salmon and cover with chilli sauce/ketchup, egg-free mayo and pickled red chilli. Season with salt and pepper. Add the top side of the bap.

 

You can of course use gluten and egg based products to recreate these salmon baps too!

Read more salmon or even sandwich based recipes here.