Cajun salmon sandwich with goat cheese and lemon mayonnaise on ciabatta

  • For the sandwich
  • 225g salmon
  • 2 tbsp seafood Cajun seasoning, recipe follows
  • 1 tbsp butter
  • 1 ciabatta roll
  • Goat cheese and lemon mayonnaise, recipe follows
  • 2 to 3 leaves iceberg lettuce
  • 1/2 tomato, sliced thinly
  • 1/2 red onion, sliced thinly
  • For the seafood Cajun seasoning
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 2 tsps paprika
  • 1 tsp freshly ground black pepper
  • 2 tsp granulated garlic
  • 1 tsp onion powder
  • 1 tsp gumbo file
  • 1 tsp crab boil seasoning, optional (if using cut salt to 1/2 tbsp)
  • For the goat cheese and lemon mayonnaise
  • 85g goat cheese
  • 110g mayonnaise
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 3 sprigs parsley
  • Salt and freshly ground black pepper

Serves: 1 serving

For the sandwich:
1) Preheat the oven to 180C/Gas 4.

2) Season the salmon with seafood Cajun seasoning. In a medium saute pan, saute the 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 small sheet tray and place in oven for 4 to 6 minutes. Remove from oven and leave to rest.

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

For the seafood Cajun seasoning:
1) In a medium bowl, combine cayenne pepper, salt, paprika, black pepper, garlic, onion powder, gumbo file and crab boil seasoning, if using.

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

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