Cajun salmon po' boy

Name: Cajun salmon po' boy
Total time: 20 min
Yield: 2
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

Jalapeño salsa, yoghurt, shredded lettuce & tomato

“I wanted to take the humble sandwich and your average salmon fillet to the next level with this dish. Inspired by good old Louisiana, this po’ boy is not classic, but it will take your taste buds to another place entirely. Filled with marinated flaky salmon, a vivid super-speedy salsa, crunchy lettuce and sweet tomato, this is all about contrast. It’s hot, cold, sweet, sour and salty – you won’t forget this sarnie anytime soon. ”

Serves 2

Cooks In20 minutes

DifficultyNot too tricky

7 Ways Salmon Tomato

Nutrition per serving

Calories 540 27%
Fat 23.6g 34%
Saturates 5.9g 30%
Sugars 9.8g 11%
Salt 1.5g 25%
Protein 36.4g 73%
Carbs 44.9g 17%
Fibre 4g -

Of an adult's reference intake

7 Ways

By Jamie Oliver

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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

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7 Ways

By Jamie Oliver

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Method

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.

Tips

EASY SWAPS
– Any crunchy lettuce will do here, iceberg or romaine would both work well.
– Swap in yellow or green tomatoes for another burst of colour.

HELPFUL HACKS
– You can keep the salsa in the fridge for up to a week.
– The salmon cooks beautifully on a barbecue or firepit, simply skewer the fillet whole and cook for 4 minutes, turning until gnarly all over.

7 Ways

By Jamie Oliver

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