Blackened Salmon Po Boys
Serve with a tall glass of iced tea

Servings: 4

• 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 thick slices tomato
• 4 tablespoons low-fat mayonnaise
• 1/4 cup prepared Cajun spice (or to taste)


• 2 tablespoon prepared Cajun spice
• Cooking oil spray
• 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 spray both sides of the Alaska salmon steaks/fillets with cooking oil spray 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.

Per Serving: 373 Calories; 11g Fat (26.2% calories from fat); 2g Saturated Fat; 30g Protein; 42g Carbohydrate; 7g Dietary Fiber; 64mg Cholesterol; 1371mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

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