Cajun salmon sandwich with goat cheese and lemon mayonnaise on ciabatta

  • 230g salmon
  • 2 tbsps seafood cajun seasoning, recipe follows
  • 15g butter
  • 1 ciabatta roll
  • Goat cheese and lemon mayonnaise, recipe follows
  • 2-3 leaves green leaf lettuce
  • 1/2 tomato, thinly sliced
  • 1/2 red onion, thinly sliced
  • For the seafood cajun seasoning
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 2 tsps paprika
  • 1 tsp freshly ground black pepper
  • 2 tsps granulated garlic
  • 1 tsp onion powder
  • 1 tsp gumbo file
  • 1 tsp crab boil seasoning, optional (recommended: Old Bay), if using cut salt to 1/2 tbsp
  • For the goat cheese and lemon mayonnaise
  • 85g goat cheese
  • 113ml mayonnaise
  • 1 1/2 tbsps freshly squeezed lemon juice
  • 3 sprigs parsley
  • Salt and freshly ground black pepper
1) Preheat oven to 180C/Gas 4.

2) Season salmon with seafood cajun seasoning. In a medium saute pan, saute salmon in butter on medium-high heat, fat side down, until golden brown. Using a metal spatula turn salmon over and cook until golden brown. Transfer salmon onto a sizzle plate or small sheet tray and place in oven for 4-6 minutes. Remove from oven and let rest.

3) Slice ciabatta roll lengthwise and place under grill until lightly golden. Spread goat cheese and lemon mayonnaise on roll. Arrange salmon, lettuce, tomatoes and onions on roll.

Seafood cajun seasoning:
In a medium bowl, combine cayenne pepper, salt, paprika, black pepper, garlic, onion powder, gumbo file and crab boil seasoning.

Goat cheese and lemon mayonnaise:
In a medium bowl, mix goat cheese, mayonnaise, lemon juice, parsley, salt and freshly ground black pepper, to taste.

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