Blackened Alaska Salmon Po Boy Sandwich
4 4-ounce Alaska salmon fillets or steaks (4 to 6 ounces each) – boned and skinned
4 (6-inch) french rolls – lightly toasted, remove some of inside breading
1 cup shredded cabbage – mix of green and red if possible
8 slices tomato
4 tablespoons low-fat mayonnaise
1/4 cup prepared Cajun spice
2 tablespoon prepared Cajun spice
Salt and pepper – to taste
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.