Blackened Salmon SandwichForget Fillet-O-Fish. EatingWell's decadent Blackened Salmon Sandwich is the perfect fish sandwich. It's got a spice-crusted seared piece of salmon that's a little crisp on the outside and slightly blackened, silky and moist inside and super flavorful. Plus it has a creamy rich mayonnaise-avocado spread, red onion for a little kick and the serving is generous and filling. And it only takes 25 minutes to make (check out the recipe below).
This sandwich is a perfect example of healthy food that is way better and more tasty than its less-healthy counterparts.
There's good health news, too-it has 6 grams of fiber, omega-3s, relatively little sodium and most of the fat is the heart-healthy unsaturated type (that comes from the fish and the avocado).
For me this sandwich is a no-brainer because I love almost all salmon recipes and I adore all things blackened. But if you must have fried fish for your sandwich and want a "healthy" fried recipe, use our yummy Oven-Fried Fish Fillets.
Blackened Salmon Sandwich
Makes 4 sandwiches
1 pound salmon fillet, skinned and cut into 4 portions
2 teaspoons blackening or Cajun seasoning (a spice blend that usually includes cayenne and black pepper, salt, thyme, garlic and onion powder and paprika)
1 small avocado, pitted
2 tablespoons reduced-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. (Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.) Preheat grill to high.
2. Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until cooked through, about 3 to 4 minutes per side.
3. Mash together avocado and mayonnaise in a small bowl.
4. To assemble sandwiches, spread the avocado mixture on the bottom half of each roll. Top with the salmon, arugula, tomato and onion.
By Jessie Price
EatingWell food editor Jessie Price's professional background in food started when she worked in restaurant kitchens in the summers during college. She started out testing recipes for EatingWell and then joined the staff here full-time in 2004 when she moved to Vermont from San Francisco.
Related Links from EatingWell:
- EatingWell Fish Sticks
Sign up for EatingWell's free weekly newsletters and get healthy recipes, diet tips and nutrition news delivered right to your inbox.
- Get a free trial issue when you subscribe to EatingWell Magazine