Blackened Salmon Hoagie
4 Martin’s Hoagie Rolls
3/4 Cup Mayonnaise
2 Teaspoons Fresh Rosemary Leaves, finely chopped
2 Teaspoons Lemon Juice
4-5 Ounce Coho Salmon, 1 inch thick, skinned with pin bones removed
1 Teaspoon Kosher Salt
2 Tablespoons Blackened Redfish Rub*
2 Large Sweet Onions, cut into thick rings
2 Tablespoons Extra-Virgin Olive Oil
4 Romaine Lettuce Leaves
2 Roma Tomatoes, sliced
Preheat oven to 350° Fahrenheit. Combine mayonnaise, rosemary, and lemon juice. Chill until ready to use. Season salmon all over with salt and redfish rub*.
*To make Blackened Redfish Rub: Combine 2 tablespoons paprika, 2 teaspoons dried marjoram, 1/2 teaspoon each onion powder, garlic powder, and freshly ground pepper, and 1/4 teaspoon each cayenne and celery seed.
Heat olive oil in skillet. Add onions. Grill, covered, stirring often, until onions are caramelized, about 20 minutes. Set aside.
Lay Martin’s Hoagie Rolls flat on sheet pan. Lightly spray both sides with oil. Toast Martin’s Hoagie Rolls in oven until lightly toasted; flipping once, about 10 minutes.
Using a grill pan skillet on medium high heat, set fish skinned side up on grill pan, cover, until grill marks appear and fish firms up enough to release easily from skillet, about 3 minutes. Carefully turn fish over with spatula and grill until cooked through, 3 minutes more. Remove from heat.
Spread cut sides of Martin’s Hoagie Rolls with seasoned mayo. Stack lettuce, then tomato slices, fish, and onions inside sandwiches. Use long toothpicks to skewer each sandwich closed if you like and cut them in half.
Recipe adapted from: https://www.sunset.com/recipe/market-grill-fish-sandwiches.