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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
4 25 min 25 min

Directions

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 Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 414
  • Carbohydrates: 43g
  • Fat: 14g
  • Protein: 33g
  • Dietary Fiber: 6g
  • Saturated Fat: 2g
  • Monounsaturated Fat: 6g
  • Cholesterol: 65mg
  • Potassium: 756mg
  • Sodium: 775mg
  • Exchanges: 2 starch, 1 1/2 vegetable, 4 lean meat, 1 fat (mono)
  • Carbohydrate Servings: 2 1/2

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