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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 434
  • Calories from fat: 24%
  • Fat: 11.8g
  • Saturated fat: 2.1g
  • Protein: 32.9g
  • Carbohydrate: 48.4g
  • Fiber: 2g
  • Cholesterol: 58mg
  • Iron: 3mg
  • Sodium: 875mg
  • Calcium: 157mg


  • 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. 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. 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.
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