Blackened Alaska Salmon Po' Boy Sandwich
Spicy, blackened salmon served on French rolls with shredded cabbage, sliced tomatoes and Cajun-spiced mayonnaise.
4 tablespoons mayonnaise
1/4 cup plus 1 to 2 teaspoons prepared Cajun spice - divided use
Salt and ground black pepper, to taste
4 Alaska salmon steaks or fillets (4 to 6-ounces 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
- Heat a heavy skillet (preferably an iron skillet) over high heat for 15 to 20 minutes.
- Mix mayonnaise with 1 to 2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; set aside.
- Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes).
- Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
- Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
Makes 4 servings.
Recipe provided courtesy of Alaska Seafood Marketing Institute.