Ingredients
- 8 ounces salmon
- 2 tablespoons Seafood Cajun seasoning, recipe follows
- 1 tablespoon butter
- 1 ciabatta roll
- Goat Cheese and Lemon Mayonnaise, recipe follows
- 2 to 3 leaves green leaf lettuce
- 1/2 tomato, sliced thin
- 1/2 red onion, sliced thin
Directions
Preheat oven to 350 degrees F.
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 to 6 minutes. Remove from oven and let rest.
Slice ciabatta roll lengthwise and place under broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange salmon, lettuce, tomatoes and onions on roll.
Seafood Cajun Seasoning:
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 2 teaspoons granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon gumbo file
- 1 teaspoon crab boil seasoning, optional (recommended: Old Bay) if using cut salt to 1/2 tablespoon
In a medium bowl, combine cayenne pepper, kosher salt, paprika, black pepper, garlic, onion powder, gumbo file and crab boil seasoning.
Goat Cheese and Lemon Mayonnaise:
- 3 ounces goat cheese
- 4 ounces mayonnaise
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3 sprigs parsley
- Salt and freshly ground black pepper
In a medium bowl, mix goat cheese, mayonnaise, lemon juice, parsley, salt and freshly ground black pepper, to taste.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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Read all 29 reviews
By Valerian1
Aliante, NLV, NV
on March 01, 2013
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We just finished our meal and we loved every morsel. I shredded Pecorino-Romano cheese and used the juice of half a lime, because that’s what I had on hand. After reading some of the other reviews: I did not add any salt to the cheese/lime/mayo mixture. I did add granulated garlic powder. I let the mayo mix set for half an hour. I also dry rubbed the salmon and let it set to room temp before cooking it. The flavors permeated the filet. I will also use the mayo mixture in my next Cole slaw recipe. The spring mix was used in place of lettuce greens. This will be a go to recipe on a monthly basis. Note: If you have applewood smoked sea salt; use that on the fish. I used about two pinches on each side of the fish. I will try drunken goat cheese next time. It's not overpowering; a mild cheese.
By Mmmm....Num, nums!
Boise, ID
on January 22, 2013
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The goat cheese is far too tangy for salmon. It completely masked the fresh taste of the fish. I have made this minus the goat cheese and it was very good.
By MC^2
on November 10, 2011
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This was delicious and very easy. My husband said it was the best sandwich he has had this year.
Read all 29 reviews