CAJUN SALMON PO' BOY

Name: CAJUN SALMON PO' BOY
Cook time: 20 min
Total time: 20 min
Cuisine: Latin American, American, Mexican
Ingredients: 1 x 215g jar of sliced green jalapeños; 2 x 130g salmon fillets, skin on, scaled, pin-boned; 1 bunch of coriander (30g); 2 heaped teaspoons Cajun seasoning; 1 large ripe tomato; 4 heaped tablespoons Greek yoghurt; 1 gem lettuce; 2 submarine rolls

2 steps

Cook:20min

JALAPENO SALSA, YOGHURT, SHREDDED LETTUCE & TOMATO

Updated at: Wed, 16 Aug 2023 15:06:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories563.3 kcal (28%)

Total Fat18.2 g (26%)

Carbs52.2 g (20%)

Sugars13.8 g (15%)

Protein46.8 g (94%)

Sodium1772.7 mg (89%)

Fiber7 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 x 215ggreen jalapeños

sliced

2 x 130gsalmon fillets

skin on, scaled, pin-boned

30gcoriander

2 heaped teaspoonsCajun seasoning

1tomato

large, ripe

4 heaped tablespoonsGreek yoghurt

1gem lettuce

2submarine rolls

Instructions

Step 1

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 1/2 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.

Step 2

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.