Blackened Salmon Po Boy Sandwich
Sorry about the picture ran out of cabbage. My favorite variation on this sandwich is to slice the salmon into about 1′ or so cubes before spicing and cooking. I think it makes a tastier and easier to eat sandwich. I also add lemon squeezed and at times replace the half of the mayo with tarter sauce.
4 salmon steaks or fillets, about 6 oz. (180 gr.) each, boned and without skin.
4 slices cut from a baguette or hoagy roll, each about 6" (15 cm.) long, split lengthwise and
with some of the inside bread scooped out
1/2 cup each red and green cabbage, shredded
8 slices tomato
1/4 cup mayonnaise
1/4 cup Cajun spice mixture
salt and pepper to taste
oil as required
Note: Because the blackening process generates a great deal of smoke, be sure to prepare this dish outdoors over hot charcoals and indoors only if you have good ventilation.
In a small bowl mix together the mayonnaise with 1 - 2 tsp. of the Cajun space mixture. Correct the seasoning with salt, pepper and, if desired, more of the spice mixture.
Brush both sides of the salmon lightly with oil and sprinkle with Cajun spice mixture to taste, being aware that the more spice you use, the hotter and more spicier will be the final result.
Heat a large heavy (and unoiled) skillet over a high heat for 15 - 20 minutes. Place the salmon in the skillet and cook until blackened on the first side (2 - 3 minutes). With a spatula turn and cook the other side until the fish is cooked to its desired degree of doneness.
Spread 1 or more Tablespoons of the mayonnaise mixture onto the bottom of each bread section, on this place the salmon and over all place 2 slices of tomato and 1/4 cup of the shredded cabbage. (Serves 4).
For the uninitiated, Po Boys are sandwiches. Be aware though that comparing Po Boys to most other sandwiches is like comparing brand a new Jaguar sports car to a 1975 Volkswagen Beetle. All Po Boy sandwiches start off by slicing a 12 - 15 inch (30 - 40 cm.) length of a French baguette (known generally in the south as "hoagie rolls") lengthwise and hollowing out the bottom half. From there on, everything is left to the imagination of the person making the sandwich.
