BLACKENED SALMON PO BOY

By BobD

Ingredients

• 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

Details

Servings 2
Adapted from cooking.com

Preparation

Step 1

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.

DIRECTIONS

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.