Blackened Salmon Sandwiches Recipes

BLACKENED SALMON SANDWICHES

Steps:

• Place cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in paprika, cayennepepper, 1 1/2teaspoons salt, and 1/4teaspoon black pepper; set aside. In anothersmall bowl, whisk together horseradish, yogurt, honey, remaining1/2teaspoonsalt, and 1/4teaspoon pepper; set aside.
• Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons of spice blend; pat with fingers. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.
• To assemble, spread bread with horseradish mixture.Top with arugula and onion. Flake salmon into chunks; place on sandwiches. Drizzle with remaining horseradish mixture; serve.

BLACKENED SALMON SANDWICH

Steps:

• Lightly mist both sides of the fillet with spray. Sprinkle the seasoning evenly over both sides.
• Place a small nonstick skillet over medium-high heat. When the pan is hot, add the salmon. Cook the fillets 1 to 2 minutes per side, or until the outsides are just lightly browned. Then reduce the heat to medium and continue cooking until the fillet is pale pink throughout, 2 to 3 minutes per side.
• Place the bun bottom on a serving plate. Top it with the salmon, followed by the arugula, tomato, then onion. Spread the mustard over the inside of the bun top. Flip it atop the sandwich. Serve immediately.
• Calories: 289
• Protein: 24g
• Carbohydrates: 28g
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 55mg
• Fiber: 4g
• Sodium: 717mg

BLACKENED SALMON POOR BOY SANDWICHES

Steps:

• Heat a heavy skillet over high heat for 15 to 20 minutes.
• Mix mayonnaise with 1-2 teaspoons of Cajun spice.
• Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
• Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
• Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
• Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
• Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
• ***CAJUN SPICE MIX***.
• Mix all spice mix ingredients together. Store in a sealed ziploc bag.
• Makes about 2/3 cup spice mix.