BLACKENED STUFFED SALMON SANDWICH

Ingredients

• 1.5 lb salmon filet, pin bones and skin removed and cut into 6 oz portions  

• 4 brioche buns

• Arugula (or lettuce greens of your choice)

• 1 tomato, sliced

Blackened Seasoning:

• 1 tsp paprika

• 1 tsp salt

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp cayenne pepper

• 1 tsp dried chili

  Creamy Stuffing:

• 1 Tbsp (+2 more Tbsp) olive oil

• 1/2 fresh jalapeño pepper, finely chopped

• 1 shallot, finely chopped

• 1 clove garlic, minced

• 2 oz sour cream

• 1 tsp pickled jalapeños, finely chopped 

• 1 tsp capers, roughly chopped 

Directions

Step 1

Using a sharp knife, cut a slit on the side of each salmon filet to create a pocket.  Do not cut all the way through.

Step 2

Season salmon filets all over with blackened Seasoning mix.  Set aside.

Step 3

Heat a small pan over medium low heat. Add 1 Tbsp of olive oil to the pan and swirl to coat.  Let the oil heat for a few seconds. Add jalapeño, shallot and garlic to the pan and cook until soft (about 3-4 minutes).  Put in a large mixing bowl with cream cheese and mix together. 

Step 4

Spoon 3/4 of the seasoned cheese mixture into the pockets of the salmon filet.

Step 5

Heat 2 Tbsp of olive in a large nonstick skillet set over medium-high heat. Add filets to the skillet, making sure not to over crowd pan.  Cook fish in batches, for about 6 minutes till cooked through and slightly browned.

Step 6

Using a spatula, carefully flip over the filets, trying not to lose any of the cream filling, and continue to cook for 5 more minutes, or until cooked through.  Remove cooked fish and set aside.

Step 7

Toast buns.  To the bottom half, add a dollop of the leftover cream mixture, sliced tomatoes (seasoned with salt and pepper to taste), arugula, then stack salmon.  Place top bun on and enjoy!