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Grilled Salmon Sandwich


  • 1 COBS Ciabatta Roll
  • 1 Grilled Salmon fillet
  • 1 Tbsp Dijon mustard
  • ¼ Avocado
  • Red onion (sliced)
  • 2 Slices of bacon
  • 1 Tbsp Mayonnaise (optional)


Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat the salmon with the olive oil.

Cook the salmon on the preheated grill with the skin side down for about 5 minutes before flipping and cooking on the other side until the skin can easily be lifted off the flesh, about 5 minutes more. Flip the salmon once more and continue cooking until the salmon flakes easily with a fork, another 2 to 3 minutes.

Cut roll lengthwise and spread bottom half with Dijon mustard.  Layer Salmon, sliced avocado, red onions and top with 2 slices of bacon.  Spread mayonnaise over the top half of bun and assemble.