Blackened Salmon Po’ Boy

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Blackened Salmon Po’ Boy

Blackened Salmon Po’ Boy

Mashed avocado mixed with reduced-fat mayo creates a cool, creamy spread—the perfect counterpoint to the spicy salmon and peppery arugula in this sandwich. Catfish is another tasty choice.

Serves 2

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 1/2 small avocado, pitted (see Tips for Two)
  • 1 tablespoon reduced-fat mayonnaise
  • 1 teaspoon blackening or Cajun seasoning
  • 8 ounces salmon fillet, skinned and cut into 2 portions
  • 2 crusty whole-wheat rolls, split and toasted
  • 1 cup arugula
  • 1 plum tomato, thinly sliced
  • 1/4 cup thinly sliced red onion

Cooking Directions

Step 1

Preheat grill to high. Oil grill rack (see Tip).

Step 2

Mash together avocado and mayonnaise in a small bowl with a fork.

Step 3

Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, about 3 to 4 minutes per side.

Step 4

To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.


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