YIELD: 1 serving
1 whole-grain hoagie roll
1 Tbsp. soy mayo (recipe follows)
3 oz. unbreaded, frozen pollock portions, cooked
5 slices cucumber, peeled, sliced thin
1 Tbsp. red onion, sliced
1 tsp. cilantro, leaves and stems, chopped
1 Tbsp. jalapeno peppers, canned, drained
¼ cup Asian slaw (recipe follows)
1. Spread 1 Tbsp. soy mayo onto hoagie roll.
2. Add a 3 oz. pollock and top with cucumbers, onion, cilantro and jalapeno. Top with Asian slaw.
For the Soy Mayo: Combine 1 cup mayonnaise and 1 Tbsp. low-sodium soy sauce.
For the Asian Slaw: Combine ¼ cup cold water, 2 Tbps. sugar, ¼ cup rice wine vinegar, ½ tsp. red pepper flakes, stir until dissolved. In a large bowl add 2 ½ cups shredded cabbage, ½ cup shredded carrot, 1 cup matchstick-sliced green pepper and toss to combine.
Photo and recipe: Sodexo/Alaska Seafood Marketing Institute
