Ingredients
- 4 each 6" sub roll
- 1 lb salmon
- 3 Tbsp butter
- 1 each garlic clove minced
- 2 tsp honey
- 1 tsp chipotle peppers canned
- 1/2 Tbsp olive oil
- 2 Tbsp parsley, fresh chopped
Instructions
- Melt the butter over low heat in a heavy bottom pot.
- Whisk in honey, chipotle and garlic; bring to a simmer.
- Using an immersion blender, puree until smooth and keep warm.
- Thaw salmon and drizzle oil on salmon and season both sides with salt and pepper.
- Sear salmon in a sauté pan or flattop grill over medium high heat for 2-3 minutes per side or until cooked.
- Allow salmon to rest before flaking into large pieces.
- Cut roll in half and toast.
- Fill each roll with 4 oz flaked salmon and drizzle with 1 T chipotle honey butter and top with ½ tsp chopped parsley.
Nutrition
Serving: 1sandwich | Calories: 500kcal | Carbohydrates: 47g | Protein: 29g | Fat: 22g | Saturated Fat: 7g | Sodium: 680mg | Fiber: 1g | Sugar: 4g