How to Make Salmon Cheesesteak with Remoulade Sauce
Move over Philly Cheesesteaks and put a twist on the popular hoagie. Salmon Cheesesteak with Remoulade Sauce is prepared with Cajun salmon, coupled with sauteed veggies, topped with provolone cheese drenched in a creamy remoulade sauce.
Ingredients
- 1 tablespoon Cooking Oil
- 1.5-2 lbs Wild Caught Salmon
- 1 tablespoon Cajun Seasoning
- 1.5 cups Mushrooms
- 1 Green Bell Pepper
- 1 Red Bell Pepper
- ½ medium Onion
- 1 oz Provolone Cheese
- 3-4 Hoagie Rolls
Remoulade Sauce
- ¼ cup Mayo
- 1 teaspoon Dijon Mustard
- 1.5 teaspoon Horseradish
- ½ teaspoon Cajun Seasoning
- 1-1.5 teaspoon Hot Sauce
- ¼ teaspoon Worcester Sauce
Instructions
Remoulade Sauce
- In a small/medium sized bowl whisk all ingredients together and adjust seasonings to your liking. Refrigerate until ready for use.
Salmon Cheesesteak
- Pat salmon dry with a paper towel and season with Cajun seasoning and set aside.
- Slice onion, red and green peppers lengthwise and set aside.
- In a medium pan on high heat, add cooking oil and sear salmon on both sides for 3-4 minutes until partially cooked through.
- In the same pan, add veggies and cook until soft and translucent.
- While veggies are cooking, add salmon back to the pan and begin breaking salmon down into bite-sized pieces (similar to the technique used for preparing cheesesteaks) and blending all ingredients together.
- While meat mixture cooks, toast hoagie rolls in a separate pan with a little butter.
- When salmon and veggies are cooked through, separate mixture into even sections based on number of hoagies you'll serve. Add slices of provolone over each divided section.
- To the pan, add about 1 tablespoon of water and as smoke releases, cover the pan for 1-2 minutes until cheese fully melts.
- Place melted, cheesy meat mixture into toasted hoagie rolls and evenly spread creamy remoulade sauce on one side of the hoagie roll.
- Repeat these steps for remaining salmon cheesesteaks and enjoy!