Grilled Pineapple Salmon Sandwich

Ingredients

• 4 (4 ounce)  wild alaskan salmon fillets

• 2 tablespoons dry mustard
• 3 tablespoons light-brown sugar
• onion powder
• water
• 1/2 teaspoon soy sauce
• 2 teaspoons olive oil
• kosher salt
• fresh ground black pepper
• 1/2 cup crushed pineapple, drained
• 2 tablespoons plain yogurt
• 4 whole wheat rolls, split and toasted
• 4 ounces arugula leaves, rinsed and patted dry
• 4 slices tomatoes
• 4 slices red onions

Directions

1. 1

   Preheat grill to high.

2. 2

   Take your salmon fillets out of the fridge beforehand so that they have a chance to reach room temperature. Rinse and pat dry the filets with paper towels. Set aside.

3. 3

   Combine the dry mustard, sugar and onion powder in a small mixing bowl. Stir in 1 1/2 tablespoons water. Add soy sauce and olive oil.

4. 4

   Brush filets with the mustard sauce; season with salt and pepper.

5. 5

   Grill the fillets for 2 to 3 minutes on each side. (Cook's Tip: Be careful not to overcook the fish. Use a sharp knife to cut into the center of the fillet at the earliest point in the suggested cooking time range. Salmon should still be slightly pink in the middle, like medium-rare meat, and juicy inside.).

6. 6

   Remove filets from the grill and set aside.

7. 7

   Combine the pineapple and the yogurt in a small mixing bowl.

8. 8

   Spread 2 tablespoons of the pineapple mixture on the bottom of each roll; top with the arugula leaves, salmon, tomato and onion.

9. 9

   Serve immediately.