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Tailgate Touchdown!: 38 Championship Recipes for the Ultimate Tailgating Party
First Down Salmon Sub with Roasted Salsa
recipe developed by The Clever Cleaver Brothers®
4 fillets MOREY'S® Marinated Salmon - Garlic Cracked Pepper
4 6-inch sub rolls
2 cups shredded lettuce
1/2 red chili pepper
6 slices Roma tomatoes
1 tomatillo or green tomato
1 red onion, sliced
1/3 sweet red pepper
1 cup sour cream
1/3 green pepper
1/3 yellow pepper
3 cloves chopped garlic
1/4 cup diced onion
juice of 1/2 lemon
1 teaspoon Cholula® Hot Sauce
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon black pepper
Roasted Salsa Prep:
Stem, de-seed and cut all the peppers. Preheat barbecue grill to high. Place on the red chili pepper, jalapeno pepper, red, green & yellow peppers, and the tomatillo. Roast until the skin is blackened. Remove from the grill and let cool. When the roasted veggies are cool, remove the stem from the tomatillo. Place all the ingredients into a blender and chop until fine but do not liquefy. Hold for service.
Place the salmon filets, flat-side down, on med-high preheated grill.
Thawed: Grill for five minutes and turn salmon over. Grill for an additional five to 10 minutes.
Frozen: Grill for eight minutes and turn salmon over. Grill for an additional 10 to 14 minutes.
Clever Tip: Place aluminum foil on grill and spray lightly with cooking oil to keep fish from sticking and breaking.
When salmon is done remove from the grill, at this time the skin can be remove.
Build the Sandwich:
Slice sub roll in half, spread sour cream on top and bottom. On bottom roll place shredded lettuce, tomatoes, onion and grilled filet of salmon.
Lace the salmon with roasted salsa and top with roll. Enjoy the big game. Makes four sandwiches.