Ingredients

• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon lemon-pepper seasoning
• 4 ounces salmon fillets (4 each)
• 1/4 cup chipotle mayonnaise
• 4 slices sourdough bread
• 1 cup arugula
• 1/2 cup diced roasted red peppers

Preparation

1. Preheat grill to medium-high heat. Rub salmon fillets with 1 tablespoon of the olive oil. Place salmon fillets on the grill and cover. Cook until the flesh flakes easily, 10 to 15 minutes.
2. In a small bowl, combine remaining olive oil, lime juice and lemon-pepper seasoning."#4. While salmon is resting, brush the sourdough bread with olive oil and place on the grill grates and grill 1-2 minutes on each side, or until toasted.
3. Remove salmon from grill, and allow to rest, covered with foil on a plate for 5-10 minutes. Remove the skin.
4. While salmon is resting, place sourdough bread on grill grates and allow 1-2 minutes on each side, or until toasted.
5. To assemble the open faced sandwich, start with sourdough bread, and top with an even amount of chipotle mayo, then the arugula, salmon, and top with the roasted red peppers.

Helpful hints

• For a lower protein meal plan divide salmon fillets in half. Protein content is 15 grams per sandwich.
• Consider adding diced scallions or chives for garnish.
• Be sure there is no added salt in the lemon-pepper seasoning by looking at the ingredient list.
• If you don’t like salmon, try using a different fish, such as cod or trout.
• Sourdough bread could be substituted with other types of breads.
• Chipotle mayonnaise has a slightly spicy/smoky flavor. If you dislike these flavors, easily substitute pesto sauce, plain mayonnaise, or dijonnaise (Dijon mustard and mayonnaise mixed).