Meat & Seafood
Locally
Our PNW take on this traditional Louisiana sub uses grilled Kvaroy salmon served on fluffy French bread. We use Prosser’s spice to blacken the salmon and top it with Nancy’s plain yogurt and Heavenly Fire hot salsa to add a kick of heat to the creamy dressing. Add lettuce and ripened tomatoes for a well-balanced sub.
easy
Ingredients:
1 c cold water
1 T salt
3 lb. Kvaroy salmon fillet, cut into 4 portions
2 T Prosser’s Spice (or blackening spice)
2 T Durant extra virgin olive oil
¾ c Nancy’s Greek yogurt, plain full fat
4 oz. Heavenly Fire Hot Salsa
¼ c cilantro, chopped
1 lemon, juice of
Pinch each Jacobsen’s salt and fresh ground
black pepper
Green leaf lettuce, several leaves
2 large ripe tomatoes
2 large loaves artisan or French bread, halved
Steps:
• Preheat grill with lid.
• Brine salmon in 1 c water and 1 T salt (make enough to cover salmon completely) for 20-30 min. Remove and pat dry with paper towels.
• Rub salmon with blackening spice all over. Drizzle with olive oil and grill to 135F internal temp, about 4 min per side.
• Split loaf of bread in half horizontally and reserve. Mix yogurt with salsa, cilantro, lemon juice and salt/pepper to taste. Top bread with yogurt sauce, lettuces, fish, and tomatoes.
• Slice sandwich into four pieces and serve with lemon wedges on side.
Difficulty:
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