7 Ways
By Jamie Oliver
Cajun salmon po' boy
Jalapeño salsa, yoghurt, shredded lettuce & tomato
20 mins
Not Too Tricky
serves 2
About the recipe
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.
Recipe From
Ingredients
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, from sustainable sources
olive oil
1 gem lettuce
1 large ripe tomato
2 submarine rolls
Top Tip
The salmon cooks beautifully on a barbecue or firepit, simply skewer the fillet whole and cook for 4 minutes, turning until gnarly all over.
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.
– Any crunchy lettuce will do here, iceberg or romaine would both work well.
– Swap in yellow or green tomatoes for another burst of colour.
You can keep the salsa in the fridge for up to a week.
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