Dinner leftovers get new life with this idea. 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. Delicious and healthy!
Servings: 4 servings
Prep: 25 mins
Total: 25 mins
– 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 tablespoons 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
1. Oil grill rack (see Tip); preheat grill to high.
2. Rub salmon on both sides with blackening (or Cajun) seasoning. Grill until cooked through, 3 to 4 minutes per side.
3. Mash avocado and mayonnaise in a small bowl.
4. To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion.
Tips: To skin a salmon fillet, place salmon on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30 degrees angle, separating the fillet from the skin without cutting through either.
To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Recipe via Eating Well