Blackened Salmon Sandwiches with Cucumber-Ranch Dressing |
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Prep Time: 8 Minutes Cook Time: 9 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This sophisticated-looking sandwich is easy to make. Cucumber dressing is a cool complement to the spicy fish. Ingredients:
1 1/2 tablespoons salt-free blackened redfish seasoning blend (such as the spice hunter) |
4 (4-ounce) skinless tail-end salmon fillets (about 1/2-inch thick) |
1/4 teaspoon salt |
olive oil-flavored cooking spray |
1/2 cup grated english cucumber, pressed between paper towels and squeezed dry |
1/3 cup low-fat ranch dressing |
1 (12-ounce) loaf french bread (about 12 inches long) |
4 green leaf lettuce leaves |
1/4 cup thinly sliced english cucumber |
Directions:
1. Rub seasoning over fish; sprinkle with salt. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add fillets. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.
2. While fish cooks, combine grated cucumber and dressing. Slice bread in half lengthwise; cut into 4 portions. On bottom half of each portion, place 1 lettuce leaf, 1 salmon fillet, 3 cucumber slices, and 2 tablespoons cucumber-ranch dressing. Top with remaining half of bread.
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