Cajun Salmon Po’ Boy
Cajun Salmon Po’ Boy
Jalapeño Salsa, Yoghurt, Shredded Lettuce & Tomato
Ingrediënten
- 1 x 215g jar of sliced green jalapeños
- 1 bunch of coriander 30g
- 2 heaped teaspoons Cajun seasoning
- 4 heaped tablespoons Greek yoghurt
- 2 x 130g salmon fillets skin on, scaled, pin-boned
- 1 gem lettuce
- 1 large ripe tomato
- 2 submarine rolls
Instructies
- Pour the jalapeños and their liquor into a blender, then rip in the top leafy half of the coriander and blitz until smooth.
- Pour back into the jar and put aside.
- In a bowl, mix the Cajun seasoning with half the yoghurt.
- Cut the salmon fillets in half lengthways, then toss in the spiced yoghurt until well coated.
- Place a large non-stick frying pan on a medium-high heat.
- Once hot, cook the salmon in ½ a tablespoon of olive oil for 4 minutes, turning until golden and gnarly all over.
- Meanwhile, very finely shred the lettuce.
- Finely slice and season the tomato.
- Halve and lightly toast the rolls.
- Spread half the remaining yoghurt across the bases, sit the tomato on top, then the lettuce.
- Tear over the gnarly salmon pieces, then spoon over the rest of the yoghurt and some jalapeño salsa (keep the rest of the jar in the fridge for future meals), pop the tops on and enjoy.
