Thursday, May 9, 2013

April 26: Southwestern Salmon Po-Boys

My DMIL doesn't like sea-food, so we had leftovers for dinner instead of the salmon.

ETA: 4/28/14

I made this recipe last week for Wednesday lunch. It was a quick one. It only took about 1 1/2 hours. I gathered up these ingredients at about 10:30:

I sliced up some peppers and onions and arranged half of them on the bottom of the Crock Pot:

I seasoned the salmon with salt, pepper, and southwest chipotle seasoning, laid it on top of the veggies, and added the rest of the veggies on top:

I cooked it for 1 1/2 hours on low. Meanwhile I spread the buns with chipotle mayo. When all was done cooking, I spooned some cooking liquid onto the bottom of the buns, the piled up the fish and veggies:

I thought this one was delicious. My husband didn't try it, because he was at work, but even the kids ate it up!

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