This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Salmon Po Boy
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- #65528
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 salmon fillets or steaks (4 ounce size), boned and skinned
4 French rolls (6 inch size), lightly toasted, remove some of inside breading
1 cup shredded cabbage
8 slices tomato
4 tablespoons low-fat mayonnaise
1/4 cup prepared Cajun spice, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons prepared Cajun spice
oil
salt and pepper, to taste
directions
Heat a heavy skillet over high heat for 15 to 20 minutes.
Mix mayonnaise with 1-2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; set aside.
Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (to taste).
Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
added by
blueback
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Beer makes batters better, meat more tender, and sauces more flavorful.
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