Blackened Salmon Po' Boy

http://www.eatingwell.com/recipes/blackened_salmon_po_boy.html

From EatingWell:  April/May 2006, EatingWell Serves Two

Mashed avocado mixed with reduced-fat mayo creates a cool, creamy spread—the perfect counterpoint to the spicy salmon and peppery arugula in this sandwich. Catfish is another tasty choice.

2 servings | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 1/2 small avocado, pitted (see Tips for Two)
• 1 tablespoon reduced-fat mayonnaise
• 1 teaspoon blackening or Cajun seasoning
• 8 ounces salmon fillet, skinned and cut into 2 portions
• 2 crusty whole-wheat rolls, split and toasted
• 1 cup arugula
• 1 plum tomato, thinly sliced
• 1/4 cup thinly sliced red onion

Preparation

1. Preheat grill to high. Oil grill rack (see Tip).
2. Mash together avocado and mayonnaise in a small bowl with a fork.
3. Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, about 3 to 4 minutes per side.
4. To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.

Nutrition

Per serving : 431 Calories; 16 g Fat; 3 g Sat; 7 g Mono; 67 mg Cholesterol; 43 g Carbohydrates; 33 g Protein; 6 g Fiber; 756 mg Sodium; 774 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 2 vegetable, 3 lean meat, 1 fat

Tips & Notes

• Tips for Two: Although browning is inevitable, less browning is possible if you keep the pit in the avocado half you're storing and wrap it tightly in plastic wrap. Mash with reduced-fat mayonnaise and use as a sandwich spread; dice and sprinkle on top of scrambled eggs; toss in salad.
• Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.