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Blackened Salmon Sandwiches

The spice rub can be stored in an airtight plastic container for up to 1 month.

Recipe information

  • Yield

    makes 4

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

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    In another small bowl, whisk together the horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

    Step 3

    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.

    Step 4

    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.

  2. Fit to eat recipe

    Step 5

    (Per serving)

    Step 6

    Calories: 261

    Step 7

    Fat: 8g

    Step 8

    Cholesterol: 63mg

    Step 9

    Carbohydrate: 21g

    Step 10

    Sodium: 772mg

    Step 11

    Protein: 26g

    Step 12

    Fiber: 1g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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