| 1/2 small avocado, pitted (see Tips for Two) |
| 1 tablespoon reduced-fat mayonnaise |
| 1 teaspoon blackening or Cajun seasoning |
| 8 ounces salmon fillet, skinned and cut into 2 portions |
| 2 crusty whole-wheat rolls, split and toasted |
| 1 plum tomato, thinly sliced |
| 1/4 cup thinly sliced red onion |
Tips for Two—Avocado
Storage: Although browning is inevitable, less browning is possible if you keep the pit in the half you’re storing and wrap it tightly in plastic wrap.
Uses: Mash with reduced-fat mayonnaise and use as a sandwich spread; dice and sprinkle on top of scrambled eggs; toss in salad.
To oil the 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. |
