Jerk Salmon Po-boy with Kowhai Gruyere

Name: Jerk Salmon Po-boy with Kowhai Gruyere
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 Servings
Ingredients: 200g Kāpiti Kowhai Gruyere; 4 wholegrain bread rolls; 400g fresh salmon, skin on, bones removed; 1 large avocado - chopped; 1 cup fresh pineapple; finely chopped 1/2 cucumber, deseeded; finely chopped handful fresh coriander,; 1 heaped tsp onion flakes; 1 tsp dry thyme; 1 tsp salt; 1 tsp allspice; 1 tsp sugar; 1 tsp dried chives; 1/2 tsp black pepper; 1/2 tsp cayenne pepper, depending on desired heat

Made with

Textured and flavoursome, this is comfort food showing off the best of what our cheeses can do.

Prep Time

20 MINS

Cook Time

15 MINS

Serves

4

Ingredients

200g Kāpiti Kowhai Gruyere
4 wholegrain bread rolls
400g fresh salmon, skin on, bones removed
1 large avocado - chopped

Olive Oil Pineapple & Cucumber Salsa:

1 cup fresh pineapple
finely chopped 1/2 cucumber, deseeded
finely chopped handful fresh coriander,

Jerk Rub:

1 heaped tsp onion flakes
1 tsp dry thyme
1 tsp salt
1 tsp allspice
1 tsp sugar
1 tsp dried chives
1/2 tsp black pepper
1/2 tsp cayenne pepper, depending on desired heat

Method

Place salmon on a plate, season generously on fleshy side with the jerk rub and set aside. Preheat oven to 180°C.
Split the bread rolls, covering base with slices of Kāpiti Kowhai Gruyere and toast the bread rolls in the oven until the cheese has melted.
While the rolls are warming, heat a dash of olive oil in a skillet over a medium high heat and cook the salmon skin side down for several minutes until sides start to cook.
Flip after three minutes (for a rare piece) or six minutes (for well done).
Remove rolls from the oven, line with slices of avocado, flakes of salmon and cucumber salsa, then serve.