• 6 (6 ounce) salmon fillets
  • 6 French rolls , lightly toasted (hollow out some of inside bread to make more room for the filling)
  • 1 1/2 cups shredded cabbage
  • 12 slices tomatoes
  • 6 tablespoons low-fat mayonnaise
  • 1/4 cup cajun seasoning (use your favorite or recipe that follows)
  • 2 -3 teaspoons cajun seasoning (to taste)
  • oil
  • salt and pepper , to taste
  • CAJUN SPICE INGREDIENTS
  • 2 1/2 tablespoons paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 1 tablespoon onion powder
  • 1 tablespoon white pepper
  • 1 teaspoon mustard powder
  • 1 Heat a heavy skillet over high heat for 15 to 20 minutes.
  • 2 Mix mayonnaise with 1-2 teaspoons of Cajun spice.
  • 3 Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
  • 4 Lightly oil both sides of the salmon and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes, so heads up).
  • 5 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.
  • 6 Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
  • 7 Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
  • 8 ***CAJUN SPICE MIX***.
  • 9 Mix all spice mix ingredients together. Store in a sealed ziploc bag.
  • 10 Makes about 2/3 cup spice mix.