We love a crunchy sandwich topped with heaps of crisp greens. This open faced salmon sandwich is loaded with protein, fiber, and good carbs. The star of the show are our pea tendrils which are wild, wispy, and full of personality. They pair well with seafood and are an easy way to elevate any dish while adding lots of vitamins and nutrients.
For the protein, we used Scott canned salmon. This is such a convenient way to make high quality fish which is loaded with healthy fats and fish oil. The chopped onions and pesto aioli add depth to the salmon mixture when prepped just like your classic tuna salad.
On the side I chose to add some organic honey crisp apples. If you haven’t had one yet, you’re in for a treat! They’re my current favorite after dinner snack, they’re juicy and in my opinion, more enjoyable than most everything you can find in the dessert isle.
I love serving fish with a side of fresh Meyer lemon to spritz over everything for that last bit of tart flavor which really brightens up your dish.
- Gulf Coast sourdough bread – I used Seed & Nut
- Scott canned salmon
- Terrapin Ridge pesto aioli
- Brick Street Farms Pea Tendrils
- Red Onion
- Meyer Lemon
- Brick Street Farms Meyer lemon olive oil
- Brick Street Farms balsamic vinegar
- Salt & Pepper
- Honeycrisp apple (optional)
First, prep your ingredients by dicing 1/4th of a red onion, slicing a Meyer lemon, and toasting one or 2 slices of sourdough bread. Next, drain your can of salmon and mix with approximately one tablespoon of pesto aioli, your chopped red onion, salt, pepper, the juice of half a lemon, and a teaspoon of olive oil.
Spread your salmon mixture onto your toasted bread, drizzle with balsamic vinegar and top with a handful of pea tendrils. I like to serve a side of fruit with my sandwiches, in this case I chose a sweet and crunchy Honeycrisp apple! Enjoy!