EatingWell Test Kitchen
Used by permission. (c) Eating Well, Inc.
|1/2 small avocado, pitted (see Tips for Two)||2 crusty whole-wheat rolls, split and toasted|
|1 tablespoon reduced-fat mayonnaise||1 cup arugula|
|1 teaspoon blackening or Cajun seasoning||1 plum tomato, thinly sliced|
|8 ounces salmon fillet, skinned and cut into 2 portions||1/4 cup thinly sliced red onion|
Preheat grill to high. Oil grill rack (see Tip).
Mash together avocado and mayonnaise in a small bowl with a fork.
Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, about 3 to 4 minutes per side.
To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.
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.
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