Blackened Alaska Salmon Po Boy Sandwich
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INGREDIENTS 4 Alaska salmon steaks or fillet, 4 to 6-ounces each, boneless and skinless
4 (6-inch) French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage, mix of green and red, if possible
8 slices tomato
4 tablespoons low-fat mayonnaise
1/4 cup plus 1 to 2 teaspoons prepared Cajun spice
Oil
Salt and pepper, to tasteHeat a heavy skillet over high heat for 15 to 20 minutes.
Mix mayonnaise with 1 to 2 teaspoons Cajun spice. Taste, add salt, pepper, or more Cajun spice as necessary; set aside.
Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice, the more you add, the hotter it becomes.
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 the fish and the heat of the pan.
Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened piece of salmon, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
Makes 4 servings