Thursday, September 8, 2016

Blackened Salmon Sandwiches


    • 1 pound wild salmon fillet, (see Ingredient Note), skinned (see Tip) and cut into 4 portions
    • 2 teaspoons blackening or Cajun seasoning
    • 2 tablespoons low-fat mayonnaise
    • 4 crusty whole-wheat rolls, split and toasted
    • 1 cup arugula
    • 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.
  • To assemble sandwiches, spread some mayo each roll and top with salmon, arugula, and onion.
  • Ingredient note: Wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment.
  • 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° 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.
  • Fish on foil: Fish that flakes easily requires a delicate touch to flip on the grill. If you want to skip turning it over when grilling, measure a piece of foil large enough to hold the fish and coat it with cooking spray. Grill the fish on the foil (without turning) until it flakes easily and reaches an internal temperature of 145°F.

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