Blackened Salmon Sandwich
4 Alaska Salmon Steaks or Fillet (4-6 oz each), boneless and skinless
4-6 inch French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage (mix of green and red, if possible)
8 slices tomato
4 tablespoons Low fat mayonnaise
¼ cup plus 1-2 tsp. SmokeeJo’s Blackening Seasoning
Salt & pepper, to taste
Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 tsp of blackening seasoning. Test taste, add salt, pepper or more blackening seasoning as necessary; hold aside. Lightly oil both sides of the salmon steaks/fillets and sprinkle with the remaining blackening seasoning. If you prefer hotter add more seasoning.
Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of the fish. Spread 1 tbsp. of the mayonnaise mixture onto each French roll. Top each with a blackened salmon fillet, 2 slices of tomato and ¼ cup of the shredded cabbage and serve.