Salmon and Slaw Sandwich

California Olive Committee
  • Yield: 4 servings


1cup shredded cabbage
1cup California Black Ripe Olives, sliced
1cup carrots, shredded
1cup red onion, sliced
1/3cup shredded basil
1tablespoon olive oil
2tablespoons red wine vinegar
Salt and ground black pepper to taste
4 (5-ounce) boneless, skinless salmon fillets
4 Ciabatta bread rolls, split and toasted


  1. In a large mixing bowl, combine cabbage, olives, carrots, red onion and basil. Toss with 1 tablespoon of oil and vinegar, season with salt and pepper to taste and set aside. Brush salmon with remaining oil and season to taste with salt and pepper. Grill over medium-high heat for 4 to 5 minutes on each side until lightly scored and cooked medium-rare. Place each piece of cooked salmon on the bottom half of a roll. Top with 1/2 cup of slaw. Place remaining half of bun on top just before serving.

Recipe courtesy of California Olive Committee