Blackened Salmon Sandwiches

Preparation

1. Step 1

   Place the 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 the paprika, cayenne pepper, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper; set aside.

   Step 2

   In another small bowl, whisk together the horseradish, yogurt, honey, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

   Step 3

   Heat a heavy skillet over medium-high heat. Coat each fillet with 2 teaspoons spice blend; pat with your fingers. Place the fillets in the hot skillet. Cook until well browned, about 5 minutes. Flip the fillets; cook through, about 5 minutes more. Transfer to a plate; set aside.

   Step 4

   To assemble, spread the bread with the horseradish mixture. Top with arugula and onion. Flake the salmon into chunks; place on the sandwiches. Drizzle with the remaining horseradish mixture; serve immediately.

2. Fit to eat recipe

   Step 5

   (Per serving)

   Step 6

   Calories: 261

   Step 7

   Fat: 8g

   Step 8

   Cholesterol: 63mg

   Step 9

   Carbohydrate: 21g

   Step 10

   Sodium: 772mg

   Step 11

   Protein: 26g

   Step 12

   Fiber: 1g