I don’t know about you, but I am a sandwich person.
One of my top 5 of my favorite sandwiches would be this amazing smoked salmon bagel sandwich.

I devour it and to be honest, I could never become tired of eating this kind of sammie. I called this a lazy Friday dinner because it was quick and no cooking required, but everyone loved it. It is perfect any day of the week as well as for parties.

They are in a way fancy, but not really if you know what I mean?! I am just in love with this delightful sandwich so that’s why I’ve decided to share it here on my blog.

Of course, creating a sandwich is something that should be personalized. I love building it myself, as for the rest of my fab family, I ask what they want because we are pretty darn serious when it comes to building a sandwich.

Sometimes, I would just display or set it on the cutting board,  sort of like a charcuterie board so they could build their bagel sandwiches. Lately, we have been enjoying those very much, and let me tell you, we all love it. 

Well, I just love making this for my family and I hope you will try to make it too.

If you get inspired by my post and want to make Smoked Salmon Bagel Sandwiches, please tag me on SOCIAL MEDIA, so I can see your tasty creations. Thanks for your support! Don’t forget to follow me on Instagram, Facebook or Pinterest; search @sandraseasycooking 

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• Smoked Salmon Spinach Rolls

• Smoked Salmon Goat Cheese Appetizers

• Mini Bagel Salmon Sandwiches

Yield: 1 Sandwich

Smoked Salmon Bagel Sandwiches

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Smoked Salmon Bagel Sandwiches

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 Bagel 6 oz.
• 1 tablespoon whipped cream cheese split in half
• 1 teaspoon chives chopped
• 1/2 Avocado thinly sliced
• 3 ounces thin-sliced smoked salmon
• English cucumber or mini cucumbers thinly sliced
• Fresh Organic Spinach or lettuce

Other additions

• Red onion
• Drained Capers
• Fresh Dill
• Za’atar

Instructions

1. SLICE bagel in half horizontally. Mine was presliced, so I just carefully separated both pieces.
2. Spread BOTH sides with cream cheese and sprinkle with the chopped chives.
3. Over cheese on 1 bagel half, layer English cucumber or mini cucumber, thinly sliced avocado, smoked salmon, spinach – now, it is a good time to add other additions such as red onion and/or capers.
4. Set remaining bagel half, cream cheese side down, over-filling.

Notes

You can personalize it however you would like. I love adding capers and red onion, not in the pic, but it’s fantastic. You can also try it with chives cream cheese or sprinkle fresh chives like I did because chives give extra flavor and complement salmon very well.

Smoked salmon is also your personal preference. Most of the time I am using Alaskan Smoked Salmon.

You have a couple of choices, of course for bagels. The one that I am using is an “Everything pre-sliced bagel”, and I like the regular size for my family unless it’s a party, then I am using mini bagels.

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Ahi Tuna Salad is absolutely one delightful meal.

Ahi tuna is velvety smooth in texture, melt in your mouth with a soft.

Delicate with a mild, somewhat meaty flavor served on top of delicious salad lightly seasoned with vinaigrette.

Seriously this was a perfect meal. Anyhow, Valentine’s day is coming. Yes!

If you are in relationship, are you doing anything special or you rather go out with your girlfriends?

That being said, I like staying in and enjoying dinner that we prepare together. Isn’t that more romantic?

So, he cleans the table and I wash dishes. I scratch his back if he scratch mine.

Tap here for more tasty seafood recipes

I mean, after being together for 19 years who cares about Valentine’s day anymore as long as he remembers to bring me tiramisu.

Jokes on the side, my hubs is a sweet, sweet man, but not really a romantic type.

Don’t get me wrong, he is thoughtful and knows how to spoil me. We are like fire and water, we balance each other.

Aquarius… by the way, my birthday is in two days. My wish is to sleep longer, have a coffee in bed, and stay in my PJ all day. That’s not bad at all, right?!

Oh, and speaking of Valentine’s day, if you’re planning to surprise somebody with a meal, I think you should definitely go with something like this.

Simply because it is just amazing, healthy, easy and so freaking delicious.

On the other hand, let’s get back to the recipe.

Since the new year started a while ago, I really try to eat more healthy and stay on track.

Like 85% of the food that I eat is really good for our body and mind.

Well, the rest is my love for sweets, snacks and pastry. I just cannot help it. What a heck? Let’s call that a balance.

A I said before, this Ahi Tuna Salad was delightful. With spectacular flavors that linger around your taste buds.

The crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal.

Oh, and that mandarine is just perfect with tuna and mixed greens. That burst of sweetness is spectacular.

Yes, I call this a meal because you really get full eating it.

If you get inspired and make my Ahi Tuna Salad, please tag me on Instagram. @sandraseaycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 Servings

Ahi Tuna Salad

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This salad was delightful. With spectacular flavors that linger around your taste buds and the crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal. 

Prep Time 10 minutes

Cook Time 2 minutes

Total Time 12 minutes

Ingredients

• A drizzle of Olive oil
• 1 Ahi Tuna Steak 6 ounces
• 1/4 teaspoon Himalayan Salt
• 1/2 teaspoon Ground black pepper
• 1/2 teaspoon dried parsley

Salad:

• 1 cup organic baby spinach
• 1 cup Eat Smart Salad, contains: carrots red cabbage, kale, beet greens, broccoli stalks
• 1 Mandarin peeled and separated into sections.
• 1 tbsp Toasted and sliced Almonds

Dressing- Vinaigrette:

• 1/2 cup olive oil EVOO
• 1/4 cup Lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 minced or grated garlic clove
• 1/2 teaspoon grainy mustard
• 1 teaspoon minced herbs
• 1/2 to 1 teaspoon honey

Garnish:

• Sprinkle with Sumac
• Fresh Dill
• Lemon slices

Instructions

1. Coat your steak with a combination of salt, ground black pepper, and dried parsley.
2. Heat a grill pan or griddle over high heat. Spray grill surface or add a drizzle of olive oil in the pan. Add tuna steak to the hot cooking surface and sear tuna 1 minute on each side.
3. Remove tuna from heat and place on a cutting board.
4. Mix together a salad. You can use whatever you have on hand. I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine. I used my own toasted and sliced almonds as well as vinaigrette.
5. Whisk together ingredients for the vinaigrette and set aside. You do not have to use it all, just store in the airtight jar.
6. Drizzle dressing over the salad and toss to coat.
7. Slice tuna on an angle and arrange on the salad. Sprinkle on top any herb, in this case, I had sumac, so I used it. Sumac gives a wonderful taste, lemon slices, and lastly fresh dill.

Notes

• If Ahi tuna is frozen, make sure to defrost it. You can leave in the fridge for 24hrs or submerge in the cold water for about 20 minutes.
• When defrosted pat-dry with a paper towel after removing it from the sealed plastic bag. Double or triple the recipe if you are serving more people.
• Ahi tuna serving size is 6 ounces. About Ahi Tuna: Ahi tuna is often used in raw fish dishes in Asian cuisines.
• While it serves as a great source of several nutrients you need for good health, packed with vitamin B, D, the protein content accounts for 50 percent of the daily value of protein, it's also slightly higher in mercury than other types of tuna.
• The Hawaii State Department of Health recommends limiting your servings to twice per month. Ahi is perfect if you're trying to follow a high-protein low-carbohydrate diet.

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Summer is coming, meaning that lighter meals will be more popular, just like these tasty Cajun Shrimp Lettuce Wraps.

It is getting already humid over here in the music city, and I do not like it at all.

I like Spring, and Fall time and humidity is something that I cannot handle, period. 

Now, if I had a nice beach next to my house instead of a community pool that is so crowded over summer my story would be more positive. 

Click Here for more recipes with Shrimps

I am a swimmer, have been my whole life, literally. So having that pool is like nothing to me if I can’t relax, swim or play with my kids. 

It gets so incredibly crowded, but hey, everyone is trying to cool off. Besides, there are always rivers and lakes, right?!

Back to food talk. I have been trying to eat more seafood and include fresh veggies on our weekly menu. It is working wonderfully. We are all more energetic.

Anyhow, we love shrimps. I do not make them too often. However, a couple of times a month with our pasta, zoodles (zucchini noodles).

Sometimes in sandwiches or taking a healthier road and serving them in the lettuce.

Also, if you never tried shrimp and grits you are missing out. Well, since doing low carb or ketogenic diet, I am trying to find substitutes such as cauliflower mash. I know it is not the same, but it tastes great.

I just love easy, healthy and fuzz-free meals? You can make them for parties, appetizers or as a salad topper. I mean possibilities are endless! 

Well, I hope you like this recipe. If you make Cajun Shrimp Lettuce Wraps, please tag me on Instagram.

@sandraseasycooking so I can check out and share your delicious creations. Thank you so much for all your support.

Yield: Serves 4

Cajun Shrimp Lettuce Wraps

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 lbs. Large Shrimps tiger shrimps, Louisiana shrimps, etc.
• 1 tablespoon Lime juice
• Cajun Seasoning to taste
• 1 tablespoon Olive oil
• Lettuce such as butterhead lettuce

Garnish

• Sesame seeds
• Dry parsley
• Green onions
• Fresh Parsley

Homemade Cajun Seasoning

• 1 teaspoon Sea Salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 teaspoons paprika
• ½ teaspoon cayenne pepper

Instructions

1. Wash, peel and devein shrimp.
2. Add about 1 tablespoon of lime juice (you may sub it with lemon juice), then season it with Cajun Seasoning.
3. Heat the skillet with one tablespoon of oil, and carefully add shrimps.
4. Cook for 3 to 4 minutes, remove from the skillet and set on the kitchen paper towel.
5. Serve it with lettuce, and garnish it with sesame seeds, dry parsley, green onions and perhaps fresh parsley.

Notes

You may use chicken strips if you cannot eat shrimps. Equally delicious, but it takes just a bit more time to cook. You may use Store-bought Cajun seasoning.

Did you make this recipe?

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