- 1/2 small avocado, pitted (see Tips for Two)
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon blackening or Cajun seasoning
- 8 ounces salmon fillet, skinned and cut into serving portions
- 2 crusty whole-wheat rolls, split and toasted
- 1 cup arugula
- 1 plum tomato, thinly sliced
- 1/4 cup thinly sliced red onion
- Preheat grill to high. Oil grill rack (see Tip).
- Mash together avocado and mayonnaise in a small bowl with a fork.
- Rub blackening (or Cajun) seasoning on both sides of salmon. Grill until just cooked through, about 3 to 4 minutes per side.
- To assemble the sandwiches, spread the avocado mixture on the bottom halves of each roll. Top with the salmon, arugula, tomato and onion.