At the 2013 World Food Championships, I made a similar Po' Boy for the top 10 sandwich round. The sandwich included an extra creamy crab layer. The judges loved the flavors but said I should have included only the salmon and more salmon! To redeem myself, I have made this sandwich with lots of salmon and no crab! I call this the California Salmon Po' Boy Sandwich because in California we like to fried foods to a minimum, the Fried Hot Pepper Rings give just enough fried crunch without frying the fish. I love the fresh slaw against the salmon. Full of freshness and a lil' Po' Boy Crunch, this is one of my favorite sandwiches! Enjoy!
California Salmon Po' Boy Sandwich with Fried Hot Pepper Rings
- 1 pound fresh salmon, skinless, cut 4 filets
- 1 tablespoon lemon olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 tablespoon orange honey, or honey of choice
- 4 (6-inch) bakery club rolls or Hoagie rolls
- 2 tablespoons peanut oil
- 2 large egg whites, beaten
- 2 teaspoons chia seeds
- 2 teaspoons toasted dried onion
- 2 tablespoons honey mustard
- 3 tablespoons teriyaki sauce
- 3 tablespoons canola oil
- 2 tablespoons rice wine vinegar
- 2 green onions, chopped
- 1/4 cup cilantro, chopped
- 1 tablespoon mint
- 1/3 cup roasted red bell peppers, chopped
- 3 cups Napa Cabbage, shredded
- 2 Mini cucumbers (Persian), chopped
- 2 cups grapeseed oil
- 1 cup rice flour
- 2 tablespoons cornstarch
- 1 egg white, beaten
- 1 (16 oz) jar hot pepper rings, drained
Step 1: Broil Salmon
Rub both sides of salmon with lemon olive oil. Season salmon on both sides with salt and pepper; drizzle with honey. Adjust oven rack to 6-inches below broiling element. Heat to HIGH. Cook salmon 7 minutes or until desired doneness. Alternative: Grill salmon 3 minutes on each side over direct medium-high heat. Remove from hot pan or grill and set aside.
Step 2: Bake Rolls
Heat oven to 350 degrees. Cut a 1 inch x 4 inch chunk from the center of a 6 inch roll, and discard. Carefully remove inside of bread leaving about a 1/4-inch thick shell. Brush oil inside each roll. Brush out side of rolls with egg white and sprinkle with chia seeds and dried onions. Place rolls on a cookie sheet and bake in oven for 10 minutes to crisp bread shell and adhere seeds and onion on roll. Remove from oven; set aside to cool for 5 minutes. Spread 2 teaspoons of mustard into the inside of each roll after it has cooled.
Step 3: Make Slaw
Whisk in a large bowl, teriyaki, peanut oil, and rice wine vinegar. Add onions, cilantro, mint, red peppers, peperoncini, cabbage, and cucumbers, toss until well mixed. Cover and refrigerate until ready to use.
Step 4: Fry Hot Pepper Rings
In a 3 quart saucepan heat 1 cup oil to 360 degrees over medium-high. In a small bowl combine the flour and cornstarch. Blot peppers with a paper towel on a large dinner plate. Sprinkle half of the flour mixture over peppers and toss. Drizzle eggs whites over floured peppers and toss. Add enough of the remaining flour to form sticky dough over peppers. Fry in hot oil in 4 batches; do not over crowd peppers while frying. When peppers are golden brown, lift with a spider, and drain on paper towels.
Step: To Serve
Stuff bread rolls with a salmon filet, a layer of slaw, followed by fried Hot Pepper Rings, additional slaw and more fried Hot Pepper Rings! Overstuffing is your goal just like a Deep-fried Oyster Po'Boy! Serves 4 or add a 5th bun for 5 servings. Enjoy!