Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Spiced Salmon Sandwich with Carrot Slaw

Spiced Salmon Sandwich with Carrot Slaw

Get Ready

Servings: Serves 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Spiced Salmon Sandwich with Carrot Slaw
11/2 teaspoon Paprika
11/2 teaspoon Ground cumin
1/2 teaspoon Cinnamon, ground
1/4 teaspoon Cayenne pepper
3/4 teaspoon Salt
2 tablespoon Olive oil, divided
4 each Salmon fillets 6 oz, skinless
2 teaspoon Sugar
1 tablespoon Freshly squeezed lemon juice
3 each Medium carrots, peeled and grated
1/4 cup Mayonnaise
3 tablespoon Green olives, chopped
8 slice Hannaford Inspirations Multigrtain Artisan Boule
1 cup Spring mixed greens

directions:

1. Preheat oven to 400 degrees F. Spray a 9-by-13-inch pan with vegetable cooking spray.
2. In a small bowl, mix paprika, cumin, cinnamon, cayenne pepper, and salt. Reserve 1 teaspoon of this spice mixture for the carrot slaw. Mix remaining spices with 1 tablespoon of the olive oil to make a wet rub. Coat both sides of each salmon fillet with rub and place in prepared pan. Roast at 400 degrees F for 10 to 12 minutes, until opaque.
3. While salmon roasts, prepare carrot slaw. In a medium bowl, combine reserved 1 teaspoon of the spice mixture with sugar, 2 teaspoons of the lemon juice, and remaining 1 tablespoon of the olive oil. Mix well to combine. Add carrots and stir to coat completely with dressing. Set aside.
4. In a small bowl, combine mayonnaise with remaining 1 teaspoon lemon juice and olives and set aside.
5. To assemble, spread a quarter of the mayonnaise on each piece of bread, followed by a quarter of the carrot slaw. Place salmon fillets on top and scatter greens over top of salmon. Cover with second piece of bread. Cut each sandwich in half on the diagonal and serve.
Source: Hannaford fresh Magazine, September - October 2007

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
11/2 teaspoon Paprika  
11/2 teaspoon Ground cumin  
1/2 teaspoon Cinnamon, ground  
1/4 teaspoon Cayenne pepper  
3/4 teaspoon Salt  
2 tablespoon Olive oil, divided  
4 each Salmon fillets 6 oz, skinless  
2 teaspoon Sugar  
1 tablespoon Freshly squeezed lemon juice  
3 each Medium carrots, peeled and grated  
1/4 cup Mayonnaise  
3 tablespoon Green olives, chopped  
8 slice Hannaford Inspirations Multigrtain Artisan Boule  
1 cup Spring mixed greens  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 664 kcal (33%)
Calories from Fat 288 kcal (0%)
Total Fat 32 g (49%)
Saturated Fat 11 g (55%)
Cholesterol 170 mg (56%)
Sodium 1019 mg (42%)
Total Carbohydrates 41 g (13%)
Dietary Fiber 12 g (48%)
Protein 79 g (131%)
Vitamins
Vitamin A 9192 IU (183%)
Vitamin C 12 mg (20%)
Minerals
Calcium 138 mg (2%)
Iron 16 mg (26%)
loading