A popular rendition on the original Philly Cheesesteak. I love both, but I felt like going the salmon route this time around. This is a tasty & unique dish that can be used for lunch or dinner!
By Jasmine Smith Published April 14, 2023
The Ingredients
For the Sub:
2 Salmon Fillets - Fresh Atlantic Salmon (Trader Joe's)
Hoagie sub rolls (1 bag)
Green bell pepper (1)
Red bell pepper (1)
White onion (1)
Provolone cheese
French fries (1 bag- or get fancy and make them from scratch!)
Butter/Oil
Remoulade Sauce:
1 cup mayo
3 tbsp dijon mustard
1 tbsp lemon juice
1 tbsp hot sauce
1/2 tsp minced garlic
black pepper*
1/4 dill relish
3 tbsp ketchup
3 tsp creole seasoning
paprika*
3 tbsp Worcestershire sauce
The Process
Step 1
Pat the thawed salmon dry, drizzle with olive oil so the seasonings will stick well. Coat the fillets with various spices, I used onion salt, black pepper, paprika, Tony's, and green goddess seasoning.
Set the salmon aside in the fridge to allow it to marinate while you are preparing the sauce.
Step 2
Make the Remoulade sauce; mixing everything together early in the game will allow your sauce to sit in the refrigerator which will supposedly help the flavors stand out better (I say supposedly because this is my first time making a Remoulade hehe).
In a bowl, mix your mayo, dijon mustard, lemon juice, hot sauce, minced garlic, dill relish, ketchup & Worcestershire sauce. Sprinkle in the black pepper, creole seasonings and paprika then give your sauce another mix. Cover with foil if you do not have an airtight container to store it in while cooking the salmon. Pop that bad baby in the fridge until you need to use it for finishing touches!
Step 3
Slice your peppers and onion lengthwise, and then take the slices and cut them in half. Or you can leave them long if you like them that way, your cheesesteak, your rules.
Step 4
Pan sear your salmon on medium heat for about 2 minutes on both sides, or until it has a golden brown sear. Do not cook the salmon all the way through at this point because it will continue to cook through once you add the peppers, onion & cheese. There is nothing worse than overcooked fish! Remove the salmon and set aside.
When cooking with salmon that has the skin, always cook with the skin down first. For this recipe, I removed the skin prior to chopping up the meat so cooking the skin side until it chars will allow you to easily peel off the skin. It will slide right off like butter!
Step 5
Add minced garlic to the pan first, I like to do this step when sauteeing veggies. It just adds an undeniable flare. Add the peppers and onions and saute for a few minutes. Place the salmon back in the skillet and began to separate the fillets until it is evenly mixed between the vegetables.
Step 6
Place down slices of provolone cheese into the pan until it covers the salmon mix completely. Add parsley if you want to make it pretty (I personally feel like parsley is paprika's sister. Neither taste like anything but still bring a lot of value to dishes). Cover the skillet to melt the cheese, at this point your stove should be on low heat.
Step 7
This is optional, but I am extra. We didn't make our beautiful cheesesteak mixture to go slap it on some regular looking bread, did we? No! Before I left out for work this morning there was a Subway commercial on TV and it made me think of the Italian Herb & Cheese bread they have. So yeah... need I say more?
Season some butter and then spread a bit on top of the hoagie roll. Sprinkle with cheese and broil the bread until the cheese melts. Easy peasy.
Step 8
Grab your toasted roll and add the remoulade first, then generously add scoops of the salmon to your cheesesteak. Just like that, you are good to go! You can add your favorite side like french fries or onion rings, this time I am opting for fries. I don't mind adding other toppings like lettuce or tomato, but that doesn't really belong on an authentic cheesesteak (but neither does salmon, so do you!)
As always, if you end up using this recipe don't forget to tag me on Instagram or Tik Tok at @themusebyjas. Until next time, lovers. 💋
Comments