Blackened Alaska Salmon Po Boy Sandwich
|Alaska salmon fillets/Alaska salmon steaks||24 Ounce (4 fillets of 6 Ounce each)|
|6 inch french rolls||4 (lightly toasted)|
|Shredded cabbage||1 Cup (16 tbs) (mix of green and red if possible)|
|Low fat mayonnaise||4 Tablespoon|
|Cajun spice||6 Tablespoon|
|Oil||1 Tablespoon (adjust quantity as needed)|
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; hold aside.
Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes).
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 steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.