Open faced Salmon Sandwiches with Sweet Honey Mustard Sauce

Adapted From Steamy Kitchen

The sauce:

1 1/2-2 Tbsp dijon mustard (orginal says 2 Tbsp. You can judge to your tastebuds)

1 Tbsp honey

2 Tbsp olive oil

1/2 tsp lemon juice

1/4 tsp salt

ground black pepper

Whisk the mustard, honey, lemon juice, salt and pepper together in a small bowl. Contining to whisk, drizzle in the olive oil and whisk until incoporated. Set aside.

For the sandwich:

2 hard boiled eggs, peeled and sliced

4 (4 oz) salmon filets, skin removed

3 Tbsp olive oil, divided

2 Tbsp sweet mustard sauce

1/4 red onion, sliced thinly

8 slices dark bread ( I used sunflower sourdough and it was delicious)

Mixed leafy greens

1 avocado, halved, pitted, sliced

Using 1 Tbsp of the olive oil, brush over your bread and toast until golden. Set aside.

Heat up the rest of the olive oil in a fry pan and fry up your salmon, sprinkling with salt and pepper to season. When it's opaque and flakes well, remove from the heat and let cool. Cut each piece into two pieces.

To assemble the sandwiches layer the greens, tomato, egg slices, avocado, red onion, and salmon. Drizzle some of the mustard sauce over top.

Yum! They are delicious.

Serves 4