Salmon Pastrami on Rye with Red Cabbage & Green Apple Slaw

Salmon Pastrami on Rye

with Red Cabbage & Green Apple Slaw

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Pastrami sandwiches are a beloved New York City deli staple. In our gourmet version, we’re taking the distinctive spices that make pastrami great—brown sugar, coriander, ground mustard seeds, black pepper and paprika—and rubbing them into rich, hearty salmon fillets. We’re pan-searing the fillets to toast the spices, then flaking the salmon and making a delicious, pastrami-style filling. Creamy Thousand Island dressing, crunchy sauerkraut and crispy rye bread complete the sandwich, while a zesty cabbage and green apple slaw on the side provides the perfect finishing touch.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    675 Cals (est.)
fresh
ingredients
Salmon Pastrami on Rye with Red Cabbage & Green Apple Slaw
Title
  • 2 Skin-On Salmon Fillets
  • 4 slices Rye Bread
  • 1 cup Sauerkraut
  • 10 oz Red Cabbage
  • 1 Granny Smith Apple
  • 1 Lemon
  • 3 Tbsps Thousand Island Dressing
  • 1 Tbsp Honey
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 Tbsp Pastrami Spice Blend (Black Pepper, Brown Sugar, Coriander, Ground Black Mustard Seeds & Sweet Paprika)
time-saving
tips & techniques
Red Cabbage
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Core the apple and slice into thin sticks; toss with the juice of 1 lemon wedge to prevent browning. Cut out and discard the core of the cabbage; thinly slice the leaves. Pat the salmon fillets dry with paper towels; season the skinless side with salt, pepper and the spice blend.

Make the vinaigrette & marinate the cabbage:
2 Make the vinaigrette & marinate the cabbage:

In a small bowl, combine the mustard, honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, season the cabbage with salt and pepper; toss with enough of the vinaigrette to thoroughly coat (you may have extra). Set aside to marinate.

Cook & flake the salmon:
3 Cook & flake the salmon:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon fillets, skin sides down, and cook 4 to 6 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a bowl. Using a fork, flake the cooked salmon into small pieces, removing and discarding the skin. Set aside to cool slightly. Drain off and discard any excess liquid from the bowl. Wipe out the pan.

Assemble the sandwiches:
4 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Spread each slice with a layer of Thousand Island dressing. Top 2 of the bread slices with the flaked salmon and sauerkraut, then top with the remaining bread slices.

Grill the sandwiches & plate your dish:
5 Grill the sandwiches & plate your dish:

In the pan used to cook the salmon, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Cook 3 to 5 minutes per side, or until golden brown and crispy. (If the pan seems dry, add 1 teaspoon of olive oil.) Transfer to a cutting board and cut in half. To make the slaw, add the apple to the bowl of marinated cabbage; toss to thoroughly combine and season with salt and pepper to taste. Divide the sliced sandwiches and slaw between 2 plates. Enjoy!

Tips from Home Chefs

Salmon Pastrami on Rye

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Wash and dry the fresh produce. Quarter and deseed the lemon. Core the apple and slice into thin sticks; toss with the juice of 1 lemon wedge to prevent browning. Cut out and discard the core of the cabbage; thinly slice the leaves. Pat the salmon fillets dry with paper towels; season the skinless side with salt, pepper and the spice blend.

2 Make the vinaigrette & marinate the cabbage:

In a small bowl, combine the mustard, honey and the juice of the remaining lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, season the cabbage with salt and pepper; toss with enough of the vinaigrette to thoroughly coat (you may have extra). Set aside to marinate.

Make the vinaigrette & marinate the cabbage:
Cook & flake the salmon:
3 Cook & flake the salmon:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon fillets, skin sides down, and cook 4 to 6 minutes per side, or until browned and cooked to your desired degree of doneness. Transfer to a bowl. Using a fork, flake the cooked salmon into small pieces, removing and discarding the skin. Set aside to cool slightly. Drain off and discard any excess liquid from the bowl. Wipe out the pan.

4 Assemble the sandwiches:

Place the bread slices on a clean, dry work surface. Spread each slice with a layer of Thousand Island dressing. Top 2 of the bread slices with the flaked salmon and sauerkraut, then top with the remaining bread slices.

Assemble the sandwiches:
Grill the sandwiches & plate your dish:
5 Grill the sandwiches & plate your dish:

In the pan used to cook the salmon, heat 2 teaspoons of olive oil on medium until hot. Add the sandwiches. Cook 3 to 5 minutes per side, or until golden brown and crispy. (If the pan seems dry, add 1 teaspoon of olive oil.) Transfer to a cutting board and cut in half. To make the slaw, add the apple to the bowl of marinated cabbage; toss to thoroughly combine and season with salt and pepper to taste. Divide the sliced sandwiches and slaw between 2 plates. Enjoy!

Browse Steps
1 of 5