Sandra Djohan


Blackened Salmon Sandwich

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


  • Oil grill rack (see Tip); preheat grill to high.
  • Rub salmon on both sides with blackening (or Cajun) seasoning. Grill until cooked through, 3 to 4 minutes per side.
  • Mash avocado and mayonnaise in a small bowl.
  • To assemble sandwiches, spread some of the avocado mixture on each roll and top with salmon, arugula, tomato and onion
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