Blackened Salmon Sandwiches Food
BLACKENED SALMON SANDWICHES
In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Makes 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 261 g, Cholesterol 63 g, Fat 8 g, Fiber 1 g, Protein 26 g, Sodium 772 g
BLACKENED SALMON POOR BOY SANDWICHES
I love spicy Cajun foods. I love salmon. This recipe combines them both into one delicious sandwich.
Provided by Alskann
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 365.8, Fat 9.8, SaturatedFat 1.9, Cholesterol 77.4, Sodium 329.9, Carbohydrate 29.1, Fiber 4.8, Sugar 2.4, Protein 39.9
BLACKENED SALMON SANDWICH
I use wild-caught salmon when possible because it's lower in fat than farm-raised. That said, it is more expensive and harder to find in many areas of the country, especially if you're buying it fresh. But you can always check the freezer section, where it is more commonly found. If you do end up using farm-raised salmon, add about 12 calories and 1.5 grams of fat per ounce over wild-caught.
Yield makes 1 serving
Number Of Ingredients 7
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
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