Salmon and Slaw Sandwich

  • Yield 4 servings

Cool, crispy slaw tops fresh grilled salmon sandwiches.

California Olive Committee


1 cup shredded cabbage
1 cup California Black Ripe Olives, sliced
1 cup carrots, shredded
1 cup red onion, sliced
1/3 cup shredded basil
1 tablespoon olive oil
2 tablespoons red wine vinegar
Salt and ground black pepper to taste
4 (5-ounce) boneless, skinless salmon fillets
4 Ciabatta bread rolls, split and toasted


  1. 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




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