Grilled Salmon Sandwich With Crunchy Cabbage Slaw and Guacamole | Dorothy Lane Market

Grilled Salmon Sandwich With Crunchy Cabbage Slaw and Guacamole

PREP TIME 10 mins
COOK TIME 12 mins
SERVINGS 6
Chef Carrie Walters
  • POSTED Sep 8th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 6 salmon fillets, about 6 oz each
  • 6 hamburger buns
  • ½ cup DLM Guacamole
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp fresh lime juice
  • 2 Tbsp unseasoned rice vinegar
  • 1 tsp sugar
  • ½ small green cabbage, shredded
  • 1 small cucumber, peeled, halved lengthwise, seeded, and julienned
  • 1 small red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 6 Tbsp chopped cilantro
  • 6 Tbsp chopped mint

INSTRUCTIONS

1
Preheat the grill to medium-high heat and brush the cooking grate with oil.
2
Rub the outside of the salmon with olive oil, salt, and pepper. Place the salmon, skin side down on the grill and cover. Cook undisturbed until the salmon just starts to release its fat and/or the flesh flakes easily, about 10 to 12 minutes for most 1-inch thick fillets. Remove to a plate and allow to rest for 15 minutes.
3
In a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved.
4
Add the cabbage, cucumber, onion, red pepper, chopped cilantro, and mint and toss well. Set aside. The slaw may be refrigerated overnight.
5
Assemble your sandwich by spread guacamole on bottom half of hamburger bun, topping with salmon fillet, and finishing with slaw.

Reviews

Average Rating:

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Jun 13th 2023

This sandwich I could eat every day. It's so fresh and healthy and the slaw and guacamole make it a step above any other fish sandwich I've made. Thanks for the great recipe. Keep them coming, please!

- Lynne

Dorothy Lane Market says:

We're so glad to hear that you enjoy this recipe so much, Lynne! Thank you so much for sharing your experience.

Grilled Salmon Sandwich With Crunchy Cabbage Slaw and Guacamole

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 12 mins
SERVINGS 6

INGREDIENTS

  • 6 salmon fillets, about 6 oz each
  • 6 hamburger buns
  • ½ cup DLM Guacamole
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp fresh lime juice
  • 2 Tbsp unseasoned rice vinegar
  • 1 tsp sugar
  • ½ small green cabbage, shredded
  • 1 small cucumber, peeled, halved lengthwise, seeded, and julienned
  • 1 small red onion, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 6 Tbsp chopped cilantro
  • 6 Tbsp chopped mint

INSTRUCTIONS

1
Preheat the grill to medium-high heat and brush the cooking grate with oil.
2
Rub the outside of the salmon with olive oil, salt, and pepper. Place the salmon, skin side down on the grill and cover. Cook undisturbed until the salmon just starts to release its fat and/or the flesh flakes easily, about 10 to 12 minutes for most 1-inch thick fillets. Remove to a plate and allow to rest for 15 minutes.
3
In a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved.
4
Add the cabbage, cucumber, onion, red pepper, chopped cilantro, and mint and toss well. Set aside. The slaw may be refrigerated overnight.
5
Assemble your sandwich by spread guacamole on bottom half of hamburger bun, topping with salmon fillet, and finishing with slaw.

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