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
- 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.
- In another small bowl, whisk together the horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
- 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.
- 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.
- (Per serving)
- Calories: 261
- Fat: 8g
- Cholesterol: 63mg
- Carbohydrate: 21g
- Sodium: 772mg
- Protein: 26g
- 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)