Each bite is a symphony of savory, spicy, and tangy notes that come together in perfect harmony, making it a truly mouthwatering indulgence.
Servings
4
Prep Time
30 Min
Cook Time
10 Min
Ingredients
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3 tbsp Kewpie mayo
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2 tbsp Dijon mustard
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1 clove garlic, minced
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1 tbsp Sriracha
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1 tbsp sliced green onion
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1 cup Greek yogurt
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3 tbsp olive oil
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Juice of one lime
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2 tbsp butter
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2 8oz salmon filets
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2 French rolls
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1/2 cup shredded red cabbage
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1 large tomato, sliced
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1/4 red onion, sliced
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1/4 cup sliced dill pickles
Instructions
Prepare the remoulade in a mixing bowl by combining the mayo, 1/2 cup Greek yogurt, mustard, garlic, 2 tbsp Noshejan Curried Cajun seasoning, Sriracha, and green onion. Mix well and refrigerate for 30 minutes.
Combine Greek yogurt, olive oil, lime juice, and remaining Noshejan Curried Cajun seasoning in a mixing bowl. Mix well and add the salmon, coating evenly. Cover and refrigerate for 30 minutes.
In a large skillet, heat the butter on medium-high heat. Add the salmon, skin side down, and cook for 4 minutes. Flip and cook for another 4 minutes or until desired doneness. Remove from heat and set aside.
Assemble the po’boy by cutting the French rolls in half lengthwise down the side to make a top and bottom for the sandwich. Spread the remoulade generously on the insides of each slice of bread.
Divide the shredded cabbage in half and place on the bottom slices. Place salmon filets on each slice.
Top with tomato, red onion, and pickles. Close the sandwich with the top slice of bread.
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