Posted 12:26 am Wednesday, April 25, 2012
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FRESH Ideas for Fish
FRESH Ideas with Christine Gardner can be seen each Tuesday at 5 p.m. on CBS19 and again on tylerpaper.com
Salmon Po Boy
INGREDIENTS
4 FRESH Salmon patties (available in the Seafood Department)
1 loaf French bread
1 8.5-ounce bag of coleslaw cabbage mix
1/2 cup FRESH Texas Tartar Sauce (available in the Seafood Department)
2 tablespoons Steen’s Cane Vinegar (available in the Seafood Department)
1/2 teaspoon Black Pepper
DIRECTIONS
Heat a sauté pan over medium heat. Add 1 tablespoon oil and the salmon patties. Cook on both sides for 2 to 3 minutes. Remove from heat and set aside. In a bowl combine the coleslaw mix, tartar sauce, vinegar and black pepper. Toss to combine. Cut the French loaf in half and then split along the side. Place two patties on each half. Top with the slaw and serve.
Recipe by Chef John Peters III, FRESH by Brookshire's
4 FRESH Salmon patties (available in the Seafood Department)
1 loaf French bread
1 8.5-ounce bag of coleslaw cabbage mix
1/2 cup FRESH Texas Tartar Sauce (available in the Seafood Department)
2 tablespoons Steen’s Cane Vinegar (available in the Seafood Department)
1/2 teaspoon Black Pepper
DIRECTIONS
Heat a sauté pan over medium heat. Add 1 tablespoon oil and the salmon patties. Cook on both sides for 2 to 3 minutes. Remove from heat and set aside. In a bowl combine the coleslaw mix, tartar sauce, vinegar and black pepper. Toss to combine. Cut the French loaf in half and then split along the side. Place two patties on each half. Top with the slaw and serve.
Recipe by Chef John Peters III, FRESH by Brookshire's
