Blackened Salmon Poor Boy Sandwiches Recipes

Steps:

• Cut a thin slice off top of roll; set aside. Hollow out center, reserving 1/2 cup of bread and leaving a 1/4-in. shell. Combine butter and celery seed; spread over inside of roll and on cut surface of top. Combine remaining ingredients and reserved bread; spoon into roll. Replace top.

Steps:

• Cook ground beef and onion in a large skillet, over medium-high heat, stirring frequently, until meat is browned.
• Add chili powder or cumin.
• Add enough water to just cover meat.
• Reduce heat, cover and simmer 1 hour.
• Season to taste with salt.
• Stir in bread crumbs, a little at a time, until a serving consistency is reached.
• (Mixture should just begin to hold together, but still be fairly soupy.) Serve meat on buns.

Steps:

• Place cumin seed, fennel seed, oregano, and thyme in a spice grinder. Pulse until finely chopped but not powdery. Transfer to a small bowl; stir in paprika, cayennepepper, 1 1/2teaspoons salt, and 1/4teaspoon black pepper; set aside. In anothersmall bowl, whisk together horseradish, yogurt, honey, remaining1/2teaspoonsalt, and 1/4teaspoon pepper; set aside.
• Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons of spice blend; pat with fingers. Place fillets in hot skillet. Cook until well browned, about 5 minutes. Flip fillets; cook through, about 5 minutes more. Transfer to plate; set aside.
• To assemble, spread bread with horseradish mixture.Top with arugula and onion. Flake salmon into chunks; place on sandwiches. Drizzle with remaining horseradish mixture; serve.

Steps:

• In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
• Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
• In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Steps:

• Heat a heavy skillet over high heat for 15 to 20 minutes.
• Mix mayonnaise with 1-2 teaspoons of Cajun spice.
• Taste, add salt, pepper or more Cajun spice as necessary (depending on your preference); put aside till later.
• 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).
• 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.
• Spread 1 tablespoon of the mayonnaise mixture onto each French roll.
• Top each with a blackened salmon fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.
• ***CAJUN SPICE MIX***.
• Mix all spice mix ingredients together. Store in a sealed ziploc bag.
• Makes about 2/3 cup spice mix.