Blackened Salmon Sandwiches

• 1 teaspoon cumin seed
• 1 teaspoon fennel seed
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 2 teaspoons paprika
• 1/2 teaspoon ground cayenne pepper
• 2 teaspoons coarse salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons prepared horseradish
• 1/4 cup plain low-fat yogurt
• 1 tablespoon honey
• 4 4-ounce salmon fillets, skin removed
• 4 slices crusty bread
• 1 bunch arugula, stems trimmed
• 1/2 small red onion, thinly sliced crosswise

1. Place the cumin seed, fennel seed, oregano, and thyme in a spice grinder.
2. Pulse until finely chopped but not powdery.
3. Transfer to a small bowl; stir in the paprika, cayenne pepper, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper; set aside.
4. In another small bowl, whisk together the horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
5. Heat a heavy skillet over medium-high heat.
6. Coat each fillet with 2 teaspoons spice blend; pat with your fingers.
7. Place the fillets in the hot skillet.
8. Cook until well browned, about 5 minutes.
9. Flip the fillets; cook through, about 5 minutes more.
10. Transfer to a plate; set aside.
11. To assemble, spread the bread with the horseradish mixture.
12. Top with arugula and onion.
13. Flake the salmon into chunks; place on the sandwiches.
14. Drizzle with the remaining horseradish mixture; serve immediately.
15. (Per serving)
16. Calories: 261
17. Fat: 8g
18. Cholesterol: 63mg
19. Carbohydrate: 21g
20. Sodium: 772mg
21. Protein: 26g
22. Fiber: 1g

cumin, fennel seed, oregano, thyme, paprika, ground cayenne pepper, coarse salt, freshly ground black pepper, horseradish, yogurt, honey, salmon, crusty bread, arugula, red onion

Taken from www.epicurious.com/recipes/food/views/blackened-salmon-sandwiches-392462 (may not work)