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Salmon Po' Boy Sandwiches
with Remoulade Sauce & Chopped Salad
30 minWellness at Blue Apron
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4 Servings
- Est. 615 Cals/serving
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The po’ boy is Louisiana’s take on the sub. Traditionally served on flaky, crunchy bread, the sandwich is best known for its hearty seafood fillings. We’re making ours with salmon fillets, pan-seared and flavored with authentic, regional spices. And we’re serving the sandwiches “dressed,” or paired with crispy romaine lettuce, creamy, zesty remoulade sauce and parsley. A chopped salad completes the meal, coated in a mustard-lemon vinaigrette and made with cucumber and snow peas.
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fresh
ingredients
Title
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4 Skinless Salmon Fillets
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4 Sub Rolls
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2 Romaine Hearts
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1 English Cucumber
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1 Lemon
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¼ lb Snow Peas
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1 large bunch Parsley
- 2 Tbsps Whole Grain Dijon Mustard
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⅓ cup Mayonnaise
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¼ cup Sweet Pickle Relish
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1 Tbsp Po' Boy Spice Blend (Smoked Sweet Paprika, Ground Yellow Mustard Powder, Dried Onion Powder, Garlic Powder, Dried Oregano & Dried Thyme)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the snow pea stems; pull off and discard the tough string that runs the length of each pod. Cut the snow peas into thirds on an angle. Quarter and deseed the lemon. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Cut off and discard the root ends of the lettuce. Reserve 4 lettuce leaves; roughly chop the remaining leaves. Medium dice the cucumber. Pick the parsley leaves off the stems; discard the stems.
2
Cook the snow peas:
Add the snow peas to the pot of boiling water. Cook 1 to 2 minutes, or until bright green. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.
3
Make the remoulade sauce & vinaigrette:
In a small bowl, combine the mayonnaise, sweet pickle relish and half the mustard; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the remaining mustard and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
4
Cook the salmon:
Pat the salmon fillets dry with paper towels. Season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets and cook 2 to 3 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.
5
Toast the rolls & assemble the sandwiches:
While the salmon cooks, place the rolls on a sheet pan. Toast in the oven 2 to 4 minutes, or until warmed through. Remove from the oven and transfer to a clean, dry work surface. Fill each toasted roll with a lettuce leaf and a cooked salmon fillet. Top each with a few spoonfuls of the remoulade sauce (you may have extra).
6
Make the salad & serve your dish:
In a large bowl, combine the chopped lettuce, blanched snow peas, cucumber and half the parsley; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the sandwiches with the remaining parsley. Serve with any remaining remoulade sauce on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 425°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the snow pea stems; pull off and discard the tough string that runs the length of each pod. Cut the snow peas into thirds on an angle. Quarter and deseed the lemon. Slice the rolls lengthwise, keeping them intact (they should look like hot dog buns). Cut off and discard the root ends of the lettuce. Reserve 4 lettuce leaves; roughly chop the remaining leaves. Medium dice the cucumber. Pick the parsley leaves off the stems; discard the stems.
2
Cook the snow peas:
Add the snow peas to the pot of boiling water. Cook 1 to 2 minutes, or until bright green. Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.
3
Make the remoulade sauce & vinaigrette:
In a small bowl, combine the mayonnaise, sweet pickle relish and half the mustard; season with salt and pepper to taste. Set aside. In a separate small bowl, combine the remaining mustard and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
4
Cook the salmon:
Pat the salmon fillets dry with paper towels. Season on both sides with salt, pepper and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets and cook 2 to 3 minutes per side, or until cooked to your desired degree of doneness. Remove from heat.
5
Toast the rolls & assemble the sandwiches:
While the salmon cooks, place the rolls on a sheet pan. Toast in the oven 2 to 4 minutes, or until warmed through. Remove from the oven and transfer to a clean, dry work surface. Fill each toasted roll with a lettuce leaf and a cooked salmon fillet. Top each with a few spoonfuls of the remoulade sauce (you may have extra).
6
Make the salad & serve your dish:
In a large bowl, combine the chopped lettuce, blanched snow peas, cucumber and half the parsley; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette); toss to thoroughly combine and season with salt and pepper to taste. Transfer to a serving dish. Garnish the sandwiches with the remaining parsley. Serve with any remaining remoulade sauce on the side. Enjoy!
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