Blackened Salmon Sandwich

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Blackened Salmon Sandwich

Blackened Salmon Sandwich

Blackened salmon is great in a sandwich with a spread of mashed avocado and low-fat mayonnaise plus peppery arugula leaves, cool tomato slices and zesty red onion. We grill our Cajun-style salmon so there is no need for any added cooking oil. Catfish makes an excellent stand-in for the salmon but you’ll want to use a grill basket if you have one to keep the fish from breaking apart.

Serves 4

Prep Time 25 min

Total Time 25 min.

Ingredients

  • 1 pound wild salmon fillet, (see Ingredient Note), skinned (see Tip) and cut into 4 portions
  • 2 teaspoons blackening or Cajun seasoning
  • 1 small avocado, pitted
  • 2 tablespoon low-fat mayonnaise
  • 4 crusty whole-wheat rolls, split and toasted
  • 1 cup arugula
  • 2 plum tomatoes, thinly sliced
  • 1/2 cup thinly sliced red onion

Cooking Directions

Step 1

Oil grill rack (see Tip); preheat grill to high.

Step 2

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

Step 3

Mash avocado and mayonnaise in a small bowl.

Step 4

To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion.


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