Blackened Salmon Po' Boy

Get your mouth around this Po'Boy

Here's another lighter side sandwich also taken from EatingWell. Blackened salmon is great in this sandwich with a spread of Mashed avocado mixed with reduced-fat mayo which creates a cool, creamy spread. (the perfect counterpoint to the spicy salmon and peppery arugula leaves, zesty red onion and cool tomato slices) The Cajun-style salmon is grilled so there is no need for any added cooking oil. (Catfish is another tasty choice in place of the salmon but you'll need to use a grill basket to keep the fish from breaking apart makes 4 servings) To  be a true Po' Boy it's gotta be  French bread! 

Looking good

Ingredients:
1 lb salmon fillets (see Ingredient Note***), 
skinned(see Tip****) and cut into 4 portions
2 teaspoons blackening or Cajun seasoning
1 small avocado, pitted *               
2 tablespoons low-fat mayonnaise      
4 crusty whole-wheat rolls, split and toasted
1 cup arugula
2 plum tomatoes, thinly sliced
1/2 cup thinly sliced red onion

                                                                                 Preparation:

mash 'em up

Preheat grill to high. Oil grill rack (see Tip).**
Mash together avocado and mayo in a small bowl with a fork.
Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, (3- 4 minutes per side)To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.

Tips & Notes:
   * Tip: Although browning is inevitable, less browning is possible if you keep the pit in the avocado half you're storing and wrap it tightly in plastic wrap. Mash with reduced-fat mayonnaise and use as a sandwich spread; any extra toss in salad.

So pretty, silky & smooth

  * *Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
*** Ingredient note: If using wild-caught salmon from the Pacific (Alaska, California, Washington and Oregon) is considered the best choice for the environment. 
(Check with mbayaq.org/cr/seafoodwatch.asp)
****Tip: To skin a salmon fillet, place skin side down on a clean cutting board. 

Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.