BLACKENED SALMON SANDWICH
I use wild-caught salmon when possible because it's lower in fat than farm-raised. That said, it is more expensive and harder to find in many areas of the country, especially if you're buying it fresh. But you can always check the freezer section, where it is more commonly found. If you do end up using farm-raised salmon, add about 12 calories and 1.5 grams of fat per ounce over wild-caught.
Yield makes 1 serving
Number Of Ingredients 7
Steps:
- Lightly mist both sides of the fillet with spray. Sprinkle the seasoning evenly over both sides.
- Place a small nonstick skillet over medium-high heat. When the pan is hot, add the salmon. Cook the fillets 1 to 2 minutes per side, or until the outsides are just lightly browned. Then reduce the heat to medium and continue cooking until the fillet is pale pink throughout, 2 to 3 minutes per side.
- Place the bun bottom on a serving plate. Top it with the salmon, followed by the arugula, tomato, then onion. Spread the mustard over the inside of the bun top. Flip it atop the sandwich. Serve immediately.
- Calories: 289
- Protein: 24g
- Carbohydrates: 28g
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 55mg
- Fiber: 4g
- Sodium: 717mg
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