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
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.