First Down Salmon Sub with Roasted Salsa

Preparation Time:

20 minutes

Number of Servings:

Ingredients:

4 fillets MOREY’S® Marinated Wild Alaskan Salmon

4 6-inch sub rolls

2 cups shredded lettuce

16 slices Roma tomatoes

1 red onion, sliced

1 cup sour cream

Following ingredients are for the roasted salsa

1/2 red chili pepper

1 tomatillo or green tomato

1/3 sweet red pepper

1/3 green pepper

1/3 yellow pepper

1/2 jalapeno

3 cloves chopped garlic

1/4 cup diced onion

juice of ½ lemon

1 teaspoon Cholula® Hot Sauce

1/2 teaspoon chili powder

1/8 teaspoon salt

1/8 teaspoon black pepper

Instructions:

Roasted Salsa Prep:

1. Stem, de-seed and cut all the peppers.

2. Preheat barbecue grill to high. Place on the red chili pepper, jalapeno pepper, red, green & yellow peppers, and the tomatillo. Roast until the skin is blackened. Remove from the grill and let cool.

3. When the roasted veggies are cool, remove the stem from the tomatillo.

4. Place all the ingredients into a blender and chop until fine but do not liquefy. Hold for service.

Salmon Prep:

1. Place the salmon filets, flat-side down, on med-high preheated grill.
Thawed: Grill for five minutes and turn salmon over. Grill for an additional five to 10 minutes.
Frozen: Grill for eight minutes and turn salmon over. Grill for an additional 10 to 14 minutes.

Clever Tip: Place aluminum foil on grill and spray lightly with cooking oil to keep fish from sticking and breaking.

2. When the salmon is cooked, remove it from the grill and remove the skin.

Build the Sandwich:

1. Slice each sub roll in half and spread sour cream on top and bottom. On bottom roll place shredded lettuce, sliced tomatoes, onion and grilled filet of salmon.

2. Lace the salmon with roasted salsa and top with roll. Enjoy the big game. Makes four sandwiches.

Morey's Seafood International

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