Ingredients

The following ingredients have 2 Servings
  • 8 ounces sockeye salmon
  • 2 teaspoons garam masala
  • 1 teaspoon sweet paprika
  • pinch sea salt
  • 2 sandwich buns ((use gluten-free bread if needed))
  • 1/2 Granny Smith apple, sliced into thin narrow strips (like matchsticks)
  • 1/2 cup sauerkraut
  • 1/2 cup plain yogurt
  • 1 tablespoon yellow mustard
  • 1 tablespoon honey
  • 1 teaspoon worcestershire sauce
  • 1/2 lemon, juiced

Instruction

  • Preheat oven to 275ºF.
  • Pat salmon dry, and rub generously with garam masala spice mix and paprika.  Sprinkle salt over fillets.
  • Line a baking sheet with aluminum foil, and place salmon on the baking sheet.  Bake salmon about 15 minutes per inch of thickness, or until the salmon flakes easily with a fork.  
  • While the salmon roasts, mix apple and sauerkraut together, and set aside.  Mix all ingredients to for the mustard sauce together.  Toast the buns.
  • Remove salmon from the oven, and flake the fillets apart.  
  • Layer half the salmon onto each bun, and top with apple slaw and mustard sauce.  If desired, serve any extra mustard sauce on the side as a dip.  Extra slaw can be served as a side dish.  Serve immediately.