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Blackened Salmon Sandwiches

Blackened Salmon Sandwiches

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

Martha Stewart Living http://www.marthastewart.com/332807/blackened-salmon-sandwiches
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  • Yield Serve 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 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

Directions

  1. Place cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer
  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.

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