4 6-inch French rolls, lightly toasted, remove some of inside breading
1 cup shredded cabbage (mix of green and red, if possible)
8 slices tomato
4 tbsp. low fat mayonnaise
1/4 cup plus 1-2 tsp. prepared Cajun spice
salt and pepper, to taste
Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 tsp. of Cajun spice. Taste, add salt, pepper or more Cajun spice as necessary; hold aside. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes). Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tbsp. of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve. Makes 4 servings.