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Blackened Salmon Sandwiches


In this crusty open-face sandwich, salmon fillets rubbed with a mixture of spices -- including cumin, fennel, thyme, oregano, and cayenne pepper -- are seared, then placed atop arugula and red onion.

  • Yield: Makes 4

Photography: Sang An

Source: Martha Stewart Living, February 2001


  • 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 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons prepared horseradish
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon honey
  • 4 four-ounce salmon fillets, skin removed
  • 4 slices crusty bread
  • 1 bunch arugula, stems trimmed
  • 1/2 small red onion, thinly sliced crosswise


  1. Place 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 paprika, cayenne pepper, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper; set aside. In another small bowl, whisk together horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

  2. Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons of spice blend; pat with fingers. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.

  3. To assemble, spread bread with horseradish mixture.Top with arugula and onion. Flake salmon into chunks; place on sandwiches. Drizzle with remaining horseradish mixture; serve.

Cook's Notes

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

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