Blackened Salmon Po’ Boy

Made it,
Loved it.

Serving size 2

Prep Time 25MIN

Total Time 25MIN

Ingredients

½ small avocado, pitted (see Tips for Two)
1 Tbsp reduced-fat mayonnaise
1 tsp blackening or Cajun seasoning
8 oz salmon filet, skinned and cut into 2 portions
2 crusty whole-wheat rolls, split and toasted
1 cup arugula
1 plum tomato, thinly sliced
¼ cup thinly sliced red onion

Directions

1. Preheat grill to high. Oil grill rack (see Tip).

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

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

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

Tips for Two: Although browning is inevitable, less browning is possible if you keep the pit in the avocado half you’re storing and wrap it tightly in plastic wrap. Mash with reduced-fat mayonnaise and use as a sandwich spread; dice and sprinkle on top of scrambled eggs; toss in salad.

Tip: 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.