Blackened Salmon Sandwiches with Cucumber-Ranch Dressing

Name: Blackened Salmon Sandwiches with Cucumber-Ranch Dressing
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters thinly sliced English cucumber; 118 milliliters grated English cucumber, pressed between paper towels and squeezed dry; 340 grams French bread (about 12 inches long); 4 leaves green leaf lettuce leaves; 79 milliliters low-fat ranch dressing; 454 grams skinless tail-end salmon fillets (about 1/2-inch thick); 0 teaspoons salt; 2 Tbsps salt-free blackened redfish seasoning blend (such as The Spice Hunter)

Need a dairy free and pescatarian main course? Blackened Salmon Sandwiches with Cucumber-Ranch Dressing could be a great recipe to try. One portion of this dish contains roughly 33g of protein, 19g of fat, and a total of 521 calories. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up lettuce leaves, ranch dressing, bread, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 17 minutes.

Instructions

Rub seasoning over fish; sprinkle with salt.

Ingredients you will need

Dry Seasoning Rub

Fish

Salt

Heat a large nonstick skillet over medium heat; coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add fillets. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

While fish cooks, combine grated cucumber and dressing. Slice bread in half lengthwise; cut into 4 portions. On bottom half of each portion, place 1 lettuce leaf, 1 salmon fillet, 3 cucumber slices, and 2 tablespoons cucumber-ranch dressing. Top with remaining half of bread.

Ingredients you will need

Ranch Dressing

Salmon Fillets

Lettuce Leaf

Cucumber

Bread

Fish

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

thinly sliced English cucumber 118milliliters

grated English cucumber, pressed between paper towels and squeezed dry 340grams

French bread (about 12 inches long)4leaves

green leaf lettuce leaves 79milliliters

low-fat ranch dressing 454grams

skinless tail-end salmon fillets (about 1/2-inch thick)0teaspoons

salt 2Tbsps

salt-free blackened redfish seasoning blend (such as The Spice Hunter)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.