Salmon Pastrami Ruben Sandwich Recipe

Name: Salmon Pastrami Ruben Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pastrami Spice Blend; 1/2 teaspoon Ground Sea Salt; 1 tablespoon Freshly Ground Ginger; 1/8 cup Turbinado Cane Sugar; 2 tablespoons Coriander Seed; 1 tablespoon Peppercorns (Mixed); 2 tablespoons Fennel Seeds; 1/2 teaspoon Ground Allspice; 2 pinches Ground Cloves; Pastrami Salmon Ruben Sandwich; 2 Salmon Steaks; Pastrami Spice Mix; 1/3 cup Sauerkraut; 4 Slices Rye Bread (I use Gluten-Free); 2-4 tablespoons Thousand Island Dressing; 2 tablespoons Olive Oil

Servings: persons

Pastrami Spice Blend
1/2 teaspoon Ground Sea Salt
1 tablespoon Freshly Ground Ginger
1/8 cup Turbinado Cane Sugar
2 tablespoons Coriander Seed
1 tablespoon Peppercorns (Mixed)
2 tablespoons Fennel Seeds
1/2 teaspoon Ground Allspice
2 pinches Ground Cloves
Pastrami Salmon Ruben Sandwich
2 Salmon Steaks
Pastrami Spice Mix
1/3 cup Sauerkraut
4 Slices Rye Bread (I use Gluten-Free)
2-4 tablespoons Thousand Island Dressing
2 tablespoons Olive Oil

1
Grind the peppercorns, coriander and fennel seeds.
2
Add the salt, ginger, cloves, allspice and sugar.
3
Coat the salmon steaks with the spice mix from above rubbing it into the meat gently but coating the meat thoroughly. Allow it to marinate for at least 3 hours.
4
Heat the olive oil in a saute pan over a low flame. Cook the fish spice side down for 3-5 minutes or until slightly browned and crispy. Be careful not to let the flame get too high or the sugar will burn and smoke. Using tongs, gently turn the salmon and brown the other sides.
5
Toast the slices of bread and prepare the thousand island dressing (I use a blend of vegan mayo and home made catsup with a bit of chopped sweet gherkin).
6
Once the salmon has cooked through, about 6-10 mins, allow it to cool for a few minutes and then assemble the sandwich.
7
Enjoy!!!!

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pastrami Spice Blend, 1/2 teaspoon Ground Sea Salt, 1 tablespoon Freshly Ground Ginger, 1/8 cup Turbinado Cane Sugar, and more.

Yes, Salmon Pastrami Ruben Sandwich falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Pastrami Ruben Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions