Ingredients:
1 Medium Cucumber, Sliced
½ Cup Red Bell Peppers, Sliced
1 Small Onion, Chopped
1-2 Fresh Fillet of Salmon, Deboned
2/3 Cup Plain Yogurt
1/3 Cup mayonnaise
1 Tablespoon Fresh Lemon Juice
1 Teaspoon Dill Weed
½ Teaspoon Dried Parsley
½ Teaspoon Ground Coriander
3 Small Hoagie Rolls
1 Teaspoon Rosemary
1 Teaspoon Oregano
2 Tablespoons Olive Oil
Information:
Serving Size 4
310 Calories Per Serving
10 Grams Of Fat
Cooking Directions:
In a large flying pan or skillet; heat up the oil along with the rosemary and oregano. Pan fry the salmon until golden brown. In another separate flying pan saute the cucumbers, onions and bell peppers in 1 tablespoon hot olive oil. In a large mixing bowl blend the yogurt, mayonnaise, fresh lemon juice, dill weed, coriander and fresh parsley. When your fish and dressing is done along with the sauteed vegetables place the fish on the bread top with the creamy dressing and sauteed vegetables. Add top piece of bread and enjoy.
