Salmon Open-Faced Sandwich
- Asako
- Jun 17
- 2 min read
There’s something so satisfying about turning simple leftovers into a beautiful, nourishing meal. This Salmon Open-Faced Sandwich is one of those easy lunches that feels elevated but takes just minutes to prepare. Built on a hearty slice of Seeded Rye Bread from one of my favorite Brooklyn bakeries, it's topped with crisp greens, tangy pickled onions, and a creamy mustard yogurt sauce. Simple, wholesome, and packed with nutrition. What makes this sandwich special isn’t just the flavor. It is the nutritional balance it offers in every bite:
Salmon provides high-quality protein and omega-3 fatty acids (EPA & DHA), known to support brain function, reduce inflammation, and promote heart health.
Seeded rye bread adds fiber, magnesium, vitamin E, and zinc, nutrients that help regulate blood sugar and support digestive and immune health.
Yogurt-based sauce is a lighter, probiotic-rich alternative to mayo, adding creaminess without the extra fat.
If you prefer a dairy-free option, try mixing tahini (sesame paste), vinegar or lemon juice, and mustard for a rich, plant-based alternative. Adjust the flavor to your liking.
Even on busy weekdays, it’s such a joy to turn leftovers into something special with just a few thoughtful touches.If packing this for lunch, keep the sauce in a separate container to avoid soggy bread. I hope you’ll give it a try. Please see the recipe below.
Ingredients:
(Serves: 1)
1 slice of rye or whole grain bread
1 piece of grilled salmon (leftovers work great - my salmon today was traditionally marinated with soy sauce, olive oil, and a touch of sake)
Pickled red onions (or any pickled veggies)
Lettuce or leafy greens of your choice
Mustard Yogurt Sauce (make extra and keep in the fridge!)
Mustard Yogurt Sauce:
1 tbsp whole grain mustard
3 tbsp plain yogurt
1–2 tsp capers (minced)
Layer the greens, salmon, and pickles on the bread, and drizzle generously with the sauce. That’s it: simple, satisfying, and full of goodness.
Posted on June 17th 2025
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