Blackened Salmon Sandwiches with Cucumber-Ranch Dressing

This sophisticated-looking sandwich is easy to make. Cucumber dressing is a cool complement to the spicy fish.


4 servings (serving size: 1 sandwich)

Recipe from

Oxmoor House

Recipe Time

Prep: 8 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 434
Caloriesfromfat 24 %
Fat 11.8 g
Satfat 2.1 g
Protein 32.9 g
Carbohydrate 48.4 g
Fiber 2 g
Cholesterol 58 mg
Iron 3 mg
Sodium 875 mg
Calcium 157 mg


1 1/2 tablespoons salt-free blackened redfish seasoning blend (such as The Spice Hunter)
4 (4-ounce) skinless tail-end salmon fillets (about 1/2-inch thick)
1/4 teaspoon salt
Olive oil-flavored cooking spray
1/2 cup grated English cucumber, pressed between paper towels and squeezed dry
1/3 cup low-fat ranch dressing
1 (12-ounce) loaf French bread (about 12 inches long)
4 green leaf lettuce leaves
1/4 cup thinly sliced English cucumber


1. Rub seasoning over fish; sprinkle with salt. Heat a large nonstick skillet over medium heat; coat pan with cooking spray. Add fillets. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.

2. While fish cooks, combine grated cucumber and dressing. Slice bread in half lengthwise; cut into 4 portions. On bottom half of each portion, place 1 lettuce leaf, 1 salmon fillet, 3 cucumber slices, and 2 tablespoons cucumber-ranch dressing. Top with remaining half of bread.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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