This is one of my favorite recipes. I have made this a couple of times when going to an outdoor concert at Ravinia and picnicking on the lawn. If you are ever in Chicago during the summer, this is a must do on your trip. And now, you will have the perfect recipe to take with you.
What makes this recipe so good is how good is how all the piece fit together. The spice of the blackened salmon; the sweet turmeric mayo (using fat-free Greek yogurt); the peppery taste of the arugula all served on a hearty, grilled baguette.
- 1 large salmon fillet
- 2 tbsp Cajun seasoning
- 1 tbsp chili powder
- 1 tbsp canola oil
- 3 tbsp fat-free Greek yogurt
- 1 1/2 tbsp turmeric
- 1/2 bag of arugula
- 2 baguettes
- Olive oil for drizzling
Rub the Cajun seasoning and the chili powder on one side of the fish. Heat your iron skillet on medium high. Add the oil and when good and hot, add in the fish. Cook 4 – 5 minutes on each side.
Set aside and let cool. Turn your oven on to a low broil. Cut the bread in half, lengthwise and drizzle generously with a good olive oil.
Put under the broiler and cook until the bread gets a nice browning.
The spread is created by simple mixing the turmeric in to the yogurt. (I have to admit, I normally use madras curry powder but accidentally grabbed the turmeric. Use the curry powder). To assemble the sandwich, cut the bread in to sandwich sizes. Start by adding the spread on one side.
Then top with a piece of fish (I cut it to fit the bread).
Add a good handful of arugula.