Open-Faced Poached Salmon Sandwich
Serves 410 mins prep15 mins cook
This recipe features a quick and easy open-faced poached salmon sandwich served with a topping of Greek yogurt/Mayo mix, cucumbers, sesame seeds, and sweet chili sauce. It's paired with delectable grain-free peanut butter blossom cookies, perfect for the holidays.
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What you need
Instructions
1: Toast 2 slices of gf sourdough bread. 2: Mix Greek yogurt with mayo and spread on toasted bread. 3: Slice cucumbers and sprinkle with sesame seeds, coconut aminos, and sea salt, then place on bread. 4: Poach the salmon by bringing 0.5 cups of broth to a boil, reduce to medium heat, season salmon with salt and pepper, and cover for 5-7 minutes. 5: For the cookies, preheat oven to 350°F. 6: Mix 1 cup of arrowroot starch with 0.75 teaspoons of baking soda in a small bowl. 7: In a separate bowl, combine 1 cup of peanut butter, 2 eggs, 1 teaspoon of vanilla, and 2 tablespoons of maple syrup, and 0.5 cups of coconut sugar. 8: Add dry ingredients to the wet mixture, 0.5 cups at a time, and form into dough. 9: Roll dough into balls, coat in sugar, and place on a baking sheet to bake for 9-10 minutes. 10: Immediately press chocolate or marshmallows into the center of the cookies after removing them from the oven. 11: Allow cookies to cool completely before moving.View original recipe