Blackened Salmon Sandwiches
The spice rub can be stored in an airtight plastic container for up to 1 month.
Recipe information
Yield
makes 4
Ingredients
Preparation
Step 1
Place the cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in the paprika, cayenne pepper, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper; set aside.
Step 2
In another small bowl, whisk together the horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Step 3
Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons spice blend; pat with your fingers. Place the fillets in the hot skillet. Cook until well browned, about 5 minutes. Flip the fillets; cook through, about 5 minutes more. Transfer to a plate; set aside.
Step 4
To assemble, spread the bread with the horseradish mixture. Top with arugula and onion. Flake the salmon into chunks; place on the sandwiches. Drizzle with the remaining horseradish mixture; serve immediately.
Fit to eat recipe
Step 5
(Per serving)
Step 6
Calories: 261
Step 7
Fat: 8g
Step 8
Cholesterol: 63mg
Step 9
Carbohydrate: 21g
Step 10
Sodium: 772mg
Step 11
Protein: 26g
Step 12
Fiber: 1g