Blackened Salmon Sandwiches

  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)

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