Spicy, blackened salmon served on French rolls with shredded cabbage, sliced tomatoes and Cajun-spiced mayonnaise.

Blackened Alaska Salmon Po Boy Sandwich

4 tablespoons mayonnaise

1/4 cup plus 1 to 2 teaspoons prepared Cajun spice - divided use

Salt and pepper, to taste

Vegetable oil

4 Alaska salmon steaks or fillets (4 to 6-ounces each), boneless and skinless

4 (6-inch) French rolls, lightly toasted, remove some of inside breading

1 cup shredded cabbage (mix of green and red, if possible)

8 slices tomato

1. Heat a heavy skillet (preferably an iron skillet) over high heat for 15 to 20 minutes.
2. Mix mayonnaise with 1 to 2 teaspoons of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; set aside.
3. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes).
4. 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.
5. 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.

Makes 4 servings.

Recipe provided courtesy of Alaska Seafood Marketing Institute.