Salmon and Pepper Sandwich



  • Fresh hoagie bun
  • Boneless salmon filet
  • Flour dredge: Add 1 tsp. dried basil, 1/2 tsp. each salt and cracked pepper
  • Red, yellow and green bell pepper strips
  • Onion strips
  • Sliced mushrooms
  • Garlic


    1. Saute dredged salmon in butter. Cook through (about a minute and a half on each side). Remove salmon and place on bun.

    2. Add more butter to pan and saute veggies. Deglaze with white wine. Cook until desired doneness.

    3. Place veggies on top of salmon and serve.
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