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12 Ratings
5 star values:
1
4 star values:
2
3 star values:
6
2 star values:
3
1 star values:
0
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Blackened Salmon Sandwiches
Credit:
Sang An
Recipe Summary
Yield: Makes 4
Ingredients
Ingredient Checklist
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 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons prepared horseradish
1/4 cup plain low-fat yogurt
1 tablespoon honey
4 four-ounce salmon fillets, skin removed
4 slices crusty bread
1 bunch arugula, stems trimmed
1/2 small red onion, thinly sliced crosswise
Cook's Notes
The spice rub can be stored in an airtight plastic container for up to one month.
Gallery
Blackened Salmon Sandwiches
Credit:
Sang An
Recipe Summary
Yield: Makes 4
Gallery
Blackened Salmon Sandwiches
Credit:
Sang An
Blackened Salmon Sandwiches
Credit:
Sang An
Blackened Salmon Sandwiches
Recipe Summary
Yield: Makes 4
Recipe Summary
Yield: Makes 4
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 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 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons prepared horseradish
- 1/4 cup plain low-fat yogurt
- 1 tablespoon honey
- 4 four-ounce salmon fillets, skin removed
- 4 slices crusty bread
- 1 bunch arugula, stems trimmed
- 1/2 small red onion, thinly sliced crosswise
Directions
Place 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 paprika, cayennepepper, 1 1/2teaspoons salt, and 1/4teaspoon black pepper; set aside. In anothersmall bowl, whisk together horseradish, yogurt, honey, remaining1/2teaspoonsalt, and 1/4teaspoon pepper; set aside.
Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons of spice blend; pat with fingers. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.
To assemble, spread bread with horseradish mixture.Top with arugula and onion. Flake salmon into chunks; place on sandwiches. Drizzle with remaining horseradish mixture; serve.
Cook's Notes
The spice rub can be stored in an airtight plastic container for up to one month.
Cook’s Notes
The spice rub can be stored in an airtight plastic container for up to one month.
Reviews
Add Rating & Review
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
6
2 star values:
3
1 star values:
0
Reviews
Add Rating & Review
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
6
2 star values:
3
1 star values:
0
Add Rating & Review
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
6
2 star values:
3
1 star values:
0
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
6
2 star values:
3
1 star values:
0
12 Ratings
5 star values:
1
4 star values:
2
3 star values:
6
2 star values:
3
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 2
- 3 star values:
- 6
- 2 star values:
- 3
- 1 star values:
- 0
All Reviews for Blackened Salmon Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blackened Salmon Sandwiches
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
