Ingredients
Main Ingredients
- 2 (6 ounce) cans salmon (boneless, skinless)
- 3 tablespoons mayonnaise
- 2 tablespoons sriracha sauce
- 2 teaspoons chili crunch
- 2 green onions, diced
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- 4 slices gluten-free bread
- 4 leaves romaine lettuce
- 1/2 cup sprouts
Instructions
- Drain salmon: Open the cans of salmon and drain any excess liquid. Add the drained salmon to a mixing bowl.
- Dice onion: Finely dice the green onions, including both white and green parts for full flavor, or just the green parts if you prefer a milder taste. Add the diced onions to the salmon in the bowl.
- Add remaining ingredients: Add mayonnaise, sriracha, chili crunch, lemon juice, salt, and black pepper to the bowl with the salmon and onions.
- Mix ingredients: Thoroughly mix all ingredients until well combined. Adjust seasoning and spice level by adding more sriracha or chili crunch if desired.
- Assemble sandwich: Lay out the gluten-free bread slices, then layer with romaine lettuce leaves, a generous portion of the spicy salmon salad, and sprouts.
- Serve and enjoy: Serve immediately with your favorite sandwich accompaniments such as tomato slices or avocado if desired. Enjoy your spicy salmon salad sandwich fresh!
Notes
- For a milder sandwich, use only the green parts of the green onions and reduce the amount of sriracha and chili crunch.
- The salad can be served on any type of bread but gluten-free is used here to accommodate gluten sensitivities.
- Feel free to add extra veggies like sliced tomato or avocado to enhance texture and flavor.
- This recipe is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side-Dish
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
