This succulent, crusted and cajun spiced salmon sandwich pairs beautifully with some dill sauce and comes with a lot of delicious greens! This sandwich is fresh and crunchy with an irresistible delicious tang! For a low-carb option, skip the bun and make it into a salad.
Serves 4
Ingredients
4 pieces of skinless Salmon, about 3–4 ounces each
2 teaspoons olive oil
2– 2 1/2 tablespoons Cajun Seasoning (or use store-bought)
2 teaspoons high heat oil- avocado, coconut, ghee, more as needed.
Buns (try these Quick Sourdough Buns), Brioche buns or any soft bun will work here!
Dilly Ranch Dressing, Creamy Herby Hemp Dressing (or use store-bought Creamy Ranch)
Lettuce, spinach and sprouts
Red onion, sliced thin (or sub pickled red onions)
Cucumber, sliced thin
Cajun Spice Seasoning
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
1/4–1/2 teaspoon cayenne pepper
Instructions
- Let salmon sit at room temperature for about 20 minutes. This will help the fish cook evenly.
- Make the Cajun Seasoning, stirring to combine.
- Make the Dilly Ranch Dressing(or use store-bought ranch)
- Blacken the Salmon: Start heating a pan (cast iron or carbon steel work great) to medium-high. Meanwhile, pat the salmon dry and lightly coat with olive oil. Sprinkle cajun seasoning onto the filet, coating thoroughly about 2 teaspoons per piece. Press the spice into the fish to help it adhere. To the warmed pan add 1-2 teaspoons of high heat oil, avocado oil is great. Immediately place salmon on the pan, seasoning side down. Leave it alone, no fiddling! About 4 minutes, flip over and cook for another 3-6 minutes. This will depend on the thickness of your filets.
- Assemble your sandwich: Toss your greens in a bowl with dressing. Toast the bun. Layer on salmon, cucumber, onion and greens. Serve with extra dressing on the side.
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Image and recipe from feastingathome.com
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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