Salmon and Slaw Sandwich
California Olive Committee
- Yield: 4 servings
Ingredients
- 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
Instructions
- 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