Salmon Po' Boy
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Serves/Makes: 4
Ready in: 30-60 minutes
- 4 salmon fillets or steaks (4 ounce size), boned and skinned
- 4 French rolls (6 inch size), lightly toasted, remove some of inside breading
- 1 cup shredded cabbage
- 8 slices tomato
- 4 tablespoons low-fat mayonnaise
- 1/4 cup prepared Cajun spice, PLUS
- 2 tablespoons prepared Cajun spice
- oil
- salt and pepper, to taste
Heat a heavy skillet over high heat for 15 to 20 minutes. Mix mayonnaise with 1-2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; set aside. Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (to taste). 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.