Spicy Salmon Salad Sub

Renato Sampaga
Meet the Chef!
Renato Sampaga
After 24 years, Sergeant First Class Sampaga retired from the U.S. Army and began pursuing his dream and passion for cooking. After finishing culinary school, he began working in restaurants and is now Executive Sous Chef at Stadium Brewing Company in Aliso Viejo, CA. And, even with only 3 years of professional experience he won the I Love Poke Festival 2011 in Huntington Beach, CA.
Recipe Details

2 cans Wild Alaskan Salmon (12 oz. total)

3-4 tablespoon mayonnaise

1/4 cup Persian Cucumbers diced (or diced celery)

1/4 cup Red Onion diced

1 Hard Boiled Egg chopped

1 tablespoon Dried Dill Herbs

2 tablespoons Candied Pecans chopped

2 teaspoons Sriracha for heat (or substitute your favorite hot sauce, to taste)

1 pinch salt

1 pinch pepper

KING'S HAWAIIAN Original Hawaiian Sweet Mini Sub Rolls

Step 1
Mix all ingredients in a bowl
Step 2
Apply generous portion of Salmon Salad to bread
Step 3
Eat it up!

Renato Sampaga says:

Tip: For more flavor and texture, add lettuce, cucumber and even grill your bread using butter and a frying pan on low-medium heat.

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In this recipe!
Original Hawaiian Sweet Mini Sub Rolls Shop online
KING'S HAWAIIAN Mini-Sub Rolls are baked with our original Island recipe.