cateory: seasonal
Blackened salmon sandwiches
Reviews: 198
Ingredients:
- 1 teaspoon cumin seed
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons paprika
- 1 /2 teaspoon ground cayenne pepper
- 2 teaspoons coarse salt
- 1 /2 teaspoon freshly ground black pepper
- 2 tablespoons prepared horseradish
- 1 /4 cup plain low-fat yogurt
- 1 tablespoon honey
- 4 4-ounce salmon fillets, skin removed
- 4 slices crusty bread
- 1 bunch arugula, stems trimmed
- 1 /2 small red onion, thinly sliced crosswise
- The spice rub can be stored in an airtight plastic container for up to 1 month.
How to make
Blackened salmon sandwiches
Blackened salmon sandwiches
- Place the cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in the paprika, cayenne pepper, 11 /2 teaspoons salt, and 1 /4 teaspoon black pepper; set aside.
- In another small bowl, whisk together the horseradish, yogurt, honey, remaining 1 /2 teaspoon salt, and 1 /4 teaspoon pepper; set aside.
- Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons spice blend; pat with your fingers. Place the fillets in the hot skillet. Cook until well browned, about 5 minutes. Flip the fillets; cook through, about 5 minutes more. Transfer to a plate; set aside.
- To assemble, spread the bread with the horseradish mixture. Top with arugula and onion. Flake the salmon into chunks; place on the sandwiches. Drizzle with the remaining horseradish mixture; serve immediately.
Comments for
Blackened salmon sandwiches
Blackened salmon sandwiches
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