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Cajun salmon po' boy
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Total Time:
20 minutes
Elevate a classic salmon fillet sandwich with a Louisiana-inspired twist. Marinated flaky salmon, zesty salsa, crisp lettuce, and sweet tomato create a perfect balance of flavors and textures in this unforgettable po’ boy experience.
Ingredients:
  • 1 x 215 g jar of sliced green jalapeños
  • 1 bunch of coriander (30g)
  • 2 heaped teaspoons Cajun seasoning
  • 4 heaped tablespoons Greek yoghurt
  • 2 x 130 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
  • olive oil
  • 1 gem lettuce
  • 1 large ripe tomato
  • 2 submarine rolls
Instructions:
  • 1. Blend the jalapeños and their liquid until smooth. Add the top leafy half of the coriander and blend again. Return the mixture to the jar and set aside. 2. In a bowl, combine Cajun seasoning with half of the yogurt. 3. Cut the salmon fillets in half lengthwise and coat them well with the spiced yogurt. 4. Heat a non-stick pan on medium-high heat, add ½ tablespoon of olive oil, and cook the salmon for about 4 minutes until golden and cooked through. 5. While the salmon is cooking, finely shred the lettuce and slice the tomato. 6. Halve and lightly toast the rolls. 7. Spread the remaining yogurt on the bottom half of the rolls, then layer with tomato slices and shredded lettuce. 8. Top with the cooked salmon, remaining yogurt, and jalapeño salsa. 9. Place the top half of the rolls on the sandwiches and serve.

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