Blackened Salmon Sandwich
.
Yield
4 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
salmon fillets
wild, skinned, and cut into 4 portions |
|
| 2 | teaspoons |
cajun seasoning
or Cajun seasoning, blackening style |
*
|
| 1 | small |
avocados
pitted |
*
|
| 2 | tablespoons |
mayonnaise, light
|
|
| 4 | each |
sandwich rolls
whole wheat, split and toasted |
* |
| 1 | cup |
arugula (roquette)
|
|
| 2 | each |
italian plum (roma) tomatoes
thinly sliced |
|
| ½ | cup |
red onion
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
salmon fillets
wild, skinned, and cut into 4 portions |
|
| 1E+1 | ml |
cajun seasoning
or Cajun seasoning, blackening style |
*
|
| 1 | small |
avocados
pitted |
*
|
| 3E+1 | ml |
mayonnaise, light
|
|
| 4 | each |
sandwich rolls
whole wheat, split and toasted |
* |
| 237 | ml |
arugula (roquette)
|
|
| 2 | each |
italian plum (roma) tomatoes
thinly sliced |
|
| 118 | ml |
red onion
thinly sliced |
|
Directions
Oil grill rack (see Tip); preheat grill to high.
Rub salmon on both sides with blackening (or Cajun) seasoning.
Grill until cooked through, 3 to 4 minutes per side.
Mash avocado and mayonnaise in a small bowl.
To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion.
