(recipe makes two sandwiches)
1/3 pound of salmon filet, Baby spinach leaves, One large tomato, Havarti Cheese, 2 bulkie rolls, 1/4 cup Bombay Emerald Royal Plum Chutney
Marinate salmon filet (skin side down) in the plum chutney.
Grill salmon over medium heat until cooked through.
Toast bulkie rolls and arrange sandwiches with spinach leaves, sliced tomato, cheese, and salmon.
* All cook times in the recipes are approximate; please use your own judgement to ensure the food is completely cooked.
Ingredients listed are suggestions only.