Description
Super easy to make and loaded with flavor.
Ingredients
- FOR THE BLACKENED SALMON SANDWICH:
- 4 whole Fillets (1/4 Lb. Size) Salmon, Skin On
- 1 Tablespoon Olive Oil
- 1 cup Spring Mix
- 4 slices Tomatoes
- 4 whole Sandwich Rolls
- FOR THE HOMEMADE BLACKENING SEASONING:
- 1 Tablespoon Paprika
- 1 teaspoon Dried Parsley
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
- 1 teaspoon Dried Parsley
- ½ teaspoons Dried Oregano
- ½ teaspoons Sugar
- ¼ teaspoons Black Pepper
- ¼ teaspoons Salt
- FOR THE GRILLED CORN SALSA:
- 3 ears Corn, Husked
- Olive Oil
- 1 cup Cherry Tomatoes, Halved
- ¼ cups Red Onion, Diced
- 2 Tablespoons Lime Juice
- 2 Tablespoons Cilantro, Chopped
Preparation
For the blackened salmon sandwich:
Rinse and pat dry salmon fillets. Rub the flesh side of the salmon with blackening seasoning. I used about 1 to 2 teaspoons for 4 fillets. You will have extra blackening seasoning left over.
Add olive oil to a large skillet. When pan is hot, add salmon, blackening side down. Cook for about 4–5 minutes on each side. The salmon should start to turn opaque.
Take off heat. When the salmon is cool enough to handle, peel off skin.
To assemble the sandwiches, layer spring mix, tomatoes, blackened salmon and corn salsa on a sandwich roll. Serve immediately.
For the homemade blackening seasoning:
Combine all of the ingredients in a small bowl.
For the grilled corn salsa:
Brush corn with olive oil. Place on the grill and cook until charred on all sides and tender, about 5–8 minutes. Make sure to keep an eye on it.
Take off the grill and allow to cool. Cut corn off the cob and place in a bowl with tomatoes, red onion, lime juice and cilantro. Set aside.
