Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
White dinner plate with a creole salmon sandwich with a fillet of salmon on a long roll with sliced tomatoes and creole sauce.

Creole Salmon Sandwich

tartar sauce, arugula, bayou potato salad

STARS

If you've spent time in New Orleans, you probably know about the power of the po' boy. This particular take on the classic creole sandwich is stacked with blackened salmon, peppery arugula, and sliced tomato—all on a soft hoagie roll slathered in tangy tartar sauce. Even the potato salad is kicked up with spices prevalent down in the Bayou.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Bayou Potato Salad

  • 1 pound red bliss potatoes, diced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon hot sauce, to taste
  • 1 lemon, juiced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 celery stalks, diced
  • ½ red onion, diced
  • ½ cup fresh parsley, chopped
  • ½ teaspoon celery seed 
  • Salt and pepper to taste

Blackening Seasoning

  • 1 teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme

Salmon

  • 4 salmon fillets

Coleslaw

  • 2 tablespoons whole-grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots

Tartar Sauce

  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle relish
  • 2 tablespoons minced dill
  • ¼ red onion, diced
  • Salt and pepper, to taste

Serving

  • Hot dog buns
  • 2 Roma tomatoes, sliced
  • Baby arugula, for garnish
Directions
1
Preheat the oven to 400°F.
2
In a medium pot with a steamer basket, add 1 inch of water and the potatoes. Bring to a simmer, cover, and cook for 8 to 10 minutes, or until fork-tender. Drain the potatoes and let cool slightly. 
3
In a large mixing bowl, combine the remaining potato salad ingredients. Fold in the potatoes and adjust seasoning. 
4
In a small bowl, combine the blackening seasoning ingredients. Coat the salmon with the spice mix and arrange on a baking sheet. Roast for 12-15 minutes, until cooked through. 
5
To make the coleslaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
6
Combine all of the tartar sauce ingredients in a bowl. Season to taste.
7
To serve,  place each salmon filet on a hot dog bun. Top with tomato slices, arugula and tartar sauce. Serve with potato salad on the side.

Creole Salmon Sandwich

tartar sauce, arugula, bayou potato salad

STARS

If you've spent time in New Orleans, you probably know about the power of the po' boy. This particular take on the classic creole sandwich is stacked with blackened salmon, peppery arugula, and sliced tomato—all on a soft hoagie roll slathered in tangy tartar sauce. Even the potato salad is kicked up with spices prevalent down in the Bayou.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Bayou Potato Salad

  • 1 pound red bliss potatoes, diced
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon hot sauce, to taste
  • 1 lemon, juiced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 2 celery stalks, diced
  • ½ red onion, diced
  • ½ cup fresh parsley, chopped
  • ½ teaspoon celery seed 
  • Salt and pepper to taste

Blackening Seasoning

  • 1 teaspoon sweet paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme

Salmon

  • 4 salmon fillets

Coleslaw

  • 2 tablespoons whole-grain mustard
  • ½ cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt, to taste
  • Black pepper, to taste
  • 2 cups shredded cabbage
  • ½ onion, sliced 
  • ½ cup matchstick-sliced carrots

Tartar Sauce

  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon dill pickle relish
  • 2 tablespoons minced dill
  • ¼ red onion, diced
  • Salt and pepper, to taste

Serving

  • Hot dog buns
  • 2 Roma tomatoes, sliced
  • Baby arugula, for garnish

Directions

1
Preheat the oven to 400°F.
2
In a medium pot with a steamer basket, add 1 inch of water and the potatoes. Bring to a simmer, cover, and cook for 8 to 10 minutes, or until fork-tender. Drain the potatoes and let cool slightly. 
3
In a large mixing bowl, combine the remaining potato salad ingredients. Fold in the potatoes and adjust seasoning. 
4
In a small bowl, combine the blackening seasoning ingredients. Coat the salmon with the spice mix and arrange on a baking sheet. Roast for 12-15 minutes, until cooked through. 
5
To make the coleslaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots. 
6
Combine all of the tartar sauce ingredients in a bowl. Season to taste.
7
To serve,  place each salmon filet on a hot dog bun. Top with tomato slices, arugula and tartar sauce. Serve with potato salad on the side.