Burgers on the grill have you down? Try this enjoyable and beneficial alternative! This summer, your backyard barbecue will take on a whole new flavor thanks to these sandwiches made with grilled salmon and a luscious, creamy mayo.

SANDWICHES OF GRILLED SALMON WITH SHERRY TARRAGON MAYO Sandwiches with Grilled Salmon Recipe Category: Seafood Written by Foodieaholic Serves: 2 components breads like baguettes or ciabatta (toasted) 2 salmon filets, raw (about .3 pounds per sandwich) 4 ml of soy sauce (low sodium) 1 tsp. of honey Sriracha hot sauce, 1/4 tsp Less pepper and salt Olive oil extra virgin, 112 tablespoons shredded carrots (I used a peeler to grate them) sliced cucumber, thin A ripe avocado, sliced Mayo, Sherry Tarragon (see additional recipe) Instructions In a bowl, combine the Sriracha, honey, soy sauce, and olive oil. Pour the soy sauce mixture over the salmon filets in a big Ziploc bag. Shake the bag gently to evenly distribute the mixture over the fish. To marinate, place in the refrigerator for 10 to 15 minutes. On medium or low heat, preheat your grill pan or outside grill. Spray the heating pan with nonstick cooking spray before adding the salmon filets. The salmon should be cooked through on the grill for 4 to 5 minutes on each side. Pour any leftover marinade over the food as it cooks. Spread the Sherry Tarragon Mayo on the bread pieces in a thin layer (or as thick as you wish). Add the sliced avocado and grated carrots to the bottom slice of bread. On the avocado, season with a little LoSalt and pepper. Then add the salmon filet to the sandwich, followed by the cucumber slices. I spread mayo on both slices of bread to serve as a binding agent. Sherry Tarragon Mayo Type of Recipe: Sauce Written by Foodieaholic Ingredients Hellmann’s light mayo, 1/8 cup 1 small shallot fresh tarragon leaves, half a teaspoon (chopped) one little garlic clove 2 12 tablespoons sherry for cooking (you can get it in the grocery store) 112 tablespoons of lemon juice, fresh A little black pepper White sugar, 1/4 teaspoon, and a pinch of LoSalt Instructions In a food processor or blender, add all the ingredients and pulse a few times to finely chop the garlic and shallot. For the flavors to really meld, place the mayo in the refrigerator for at least 20 minutes.

This tasty recipe is provided to us by Got Room for More and uses the LoSalt low-sodium substitute. Below are additional low-sodium recipes from Danielle Marulo that were published on FOODIEaholic.

Lamb Burgers with Bacon Tomato Jam and Fennel Mint Slaw
Bar-Brew-Q Steaks
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