Macros for the WHOLE Sandwich:
431 Cals, 30g Carbs, 15g Fat, 44g Protein!
Ingredients (makes 3 Sandwiches):
1lb Sockeye Salmon Fillet
2g Sea Salt
2g Garlic Powder
2g Black Pepper
2g Chili Powder
2g Onion Powder
1g Paprika
75g Green Pepper
75g Red Pepper
75g Orange Pepper
100g Sweet Onion
3 Cloves Garlic Minced
56g Part Skim Mozzarella
Rest of ingredients:
3 Brioche Buns
Directions:
1.) Add you sea salt, garlic powder, black pepper, chili powder, and paprika into a small dish and mix. Add salmon to oven safe pan covered with aluminum foil or parchment paper. Then season the top of your salmon with the seasoning mixture.
2.) Add to preheated oven on 400 degrees F for 10 minutes or till internal temperature is between 130 degrees F -145 degrees F.
3.) While your salmon is baking, add your fresh chopped bell peppers and onions to your stove top pan on a 7/10 heat. Cook till they start to soften and then add your sea salt and minced garlic. Add cover on top to help them steam and soften a bit more.
4.) Once salmon is done, use your fork to break up the salmon into small pieces and then mix the salmon in with the peppers and onions. One things to keep an eye out for are the ribs of the salmon. The are little rubbery stick like and are in the middle of the salmon. Do your best to take all those out before adding to the pepper and onions.
5.) Add your part skim mozzarella cheese to the mixture and mix for another minute or so till combined. Add to toasted brioche bun and enjoy!
*When logging your salmon into your macro tracking app, make sure to search for the sockeye salmon raw and the store name you got it because the macros will vary based on the store. I got mine from Whole Foods and the macros per 4oz raw were 6g Fat, 0g Carbs, 24g protein.