Grilled Salmon Sandwiches with Chipotle Mayo

KD and Diabetic friendly. Makes 4 open-faced sandwiches, 1 portion each

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat a grill to medium-high heat. Rub the salmon fillets with 1 tablespoon of the olive oil. Place salmon fillets on the grill and cover. Cook until the flesh flakes easily, 10-15 minutes

Step 2

Remove salmon from the grill and allow to rest on a surface covered with foil for 5-10 minutes. Remove the skin.

Step 3

In a small bowl, combine the remaining olive oil, lime juice, and lemon pepper seasoning.

Step 4

While salmon is resting, brush the sourdough bread with the olive oil mixture and place on the grill grates for 1-2 minutes on each side, or until toasted.

Step 5

To assemble the open-faced sandwich, start with sourdough bread and spread an even amount of chipotle mayo over the bread, then add the arugula, salmon, and top with the roasted red peppers.