BLACKENED ALASKA SALMON PO BOY SANDWICH
4 Alaska salmon steaks or fillets (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 tbsp. low fat mayonnaise
1/4
cup plus 1-2 tsp. prepared Cajun spice
oil
salt and pepper, to taste
Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with
1-2 tsp. of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary;
hold 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 2-3 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 tbsp. 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.