Blackened Salmon Sandwich Recipes

BLACKENED SALMON SANDWICHES

Blackened Salmon Sandwiches image

In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Yield Makes 4

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 261 g, Cholesterol 63 g, Fat 8 g, Fiber 1 g, Protein 26 g, Sodium 772 g

BLACKENED SALMON PASTA

Blackened Salmon Pasta image

Blackened salmon served on top of a creamy pasta with a kick of Cajun seasoning.

Provided by fabeveryday

Time 55m

Yield 6

Number Of Ingredients 29

Ingredients

6 (4 ounce) skin-on salmon fillets
2 tablespoons unsalted butter, melted
1 ½ tablespoons ground paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon sea salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon ground black pepper
¼ teaspoon ground white pepper
¼ teaspoon dried basil
¼ teaspoon dried thyme
1 (16 ounce) package linguine pasta
1 tablespoon olive oil, or as needed
8 tablespoons unsalted butter, divided
1 (8 ounce) package baby bella mushrooms, sliced
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
1 teaspoon Cajun seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¾ cup grated Parmesan cheese
1 cup cherry or grape tomatoes, halved
1 tablespoon chopped fresh parsley, or to taste

Steps:

Set salmon fillets on a plate with flesh-sides up; brush the tops with melted butter.
Combine paprika, brown sugar, cayenne pepper, salt, garlic powder, onion powder, oregano, black pepper, white pepper, basil, and thyme for seasoning in a small bowl. Sprinkle seasoning evenly over top of the salmon fillets, then lightly press the spices down onto the fish.
Heat a cast iron skillet over medium heat. When the pan is hot, place salmon, flesh-side down, into the skillet. Cook for 2 to 3 minutes, then carefully flip. Continue to cook until salmon flakes easily with a fork, 5 to 6 more minutes. Remove to a plate and keep warm.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Toss with olive oil to keep it from sticking together.
Melt 2 tablespoons butter in a large saucepan over medium-high heat. Add mushrooms, bell peppers, onion, and garlic; saute until vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the linguine.
Drain the excess liquid from the saucepan. Add remaining 6 tablespoons butter to the pan and reduce heat to medium. Stir in half-and-half, Cajun seasoning, salt, pepper, and garlic powder. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened.
Pour sauce over the linguine and vegetable mixture. Add tomatoes and toss to combine.
Serve pasta in bowls topped with blackened salmon, removing the skin, if desired. Garnish with parsley.

Nutrition Facts : Calories 769.6 calories, Carbohydrate 67 g, Cholesterol 138.3 mg, Fat 39.6 g, Fiber 5.1 g, Protein 39.2 g, SaturatedFat 21.4 g, Sodium 816.1 mg, Sugar 6.5 g

BLACKENED SALMON POOR BOY SANDWICHES

Blackened Salmon Poor Boy Sandwiches image

I love spicy Cajun foods. I love salmon. This recipe combines them both into one delicious sandwich.

Provided by Alskann

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

6 (6 ounce) salmon fillets
6 French rolls, lightly toasted (hollow out some of inside bread to make more room for the filling)
1 1/2 cups shredded cabbage
12 slices tomatoes
6 tablespoons low-fat mayonnaise
1/4 cup cajun seasoning (use your favorite or recipe that follows)
2 -3 teaspoons cajun seasoning (to taste)
oil
salt and pepper, to taste
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon crushed red pepper flakes
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon onion powder
1 tablespoon white pepper
1 teaspoon mustard powder

Steps:

Heat a heavy skillet over high heat for 15 to 20 minutes.
Mix mayonnaise with 1-2 teaspoons of Cajun spice.
Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
Place salmon in the hot skillet to blacken; cook 2 to 3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan.
Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
***CAJUN SPICE MIX***.
Mix all spice mix ingredients together. Store in a sealed ziploc bag.
Makes about 2/3 cup spice mix.

Nutrition Facts : Calories 365.8, Fat 9.8, SaturatedFat 1.9, Cholesterol 77.4, Sodium 329.9, Carbohydrate 29.1, Fiber 4.8, Sugar 2.4, Protein 39.9