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Blackened Salmon Po’ Boy

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  2 servings
Mashed avocado mixed with reduced-fat mayo creates a cool, creamy spread the perfect counterpoint to the spicy salmon and peppery arugula in this sandwich. Catfish is another tasty choice. Serve with Oven Sweet Potato Fries.
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 cup  arugula
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.
Blackened Salmon Po’ Boy Recipe at
Preheat grill to high. Oil grill rack (see Tip).

Mash together avocado and mayonnaise in a small bowl with a fork.

Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, about 3 to 4 minutes per side.

To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Salmon on the Grill
 Cajun Accents: Grilled Mains
Nutrition Facts per Serving
Yield:   2 servings
Calories: 431
Fat. Total: 16g
Protein: 33g
Carbohydrates, Total: 43g
Fat, Saturated: 3g
Fiber: 6g
Cholesterol: 67mg
Sodium: 756mg
% Cal. from Fat: 33%
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