Blackened Salmon Sandwich

I'd forgotten about salmon lately. I've had a lot of mahi on my mind and I forgot how rich and flakey salmon can be. This fillet of fish is rubbed with a spicy blackening seasoning blend and then charred on the grill. It would taste excellent if you stopped right there. But put it on a bun with some creamy avocado spread, arugula (I went with spinach), and thinly sliced tomato and onion and you've found fish sandwich heaven.

INGREDIENTS
4 (4-6 oz.) salmon fillets, skinned
1 small avocado, pitted
1-2 Tbsp. mayonnaise (enough for a creamy consistency)
a squeeze of fresh lime juice
4 whole wheat sandwich rolls
1 cup arugula or baby spinach
2 Roma tomatoes, thinly sliced
1/2 cup red onion, thinly sliced

Blackening Seasoning:
1 Tbsp. ground paprika
1 1/2 tsp. onion powder
1/2 tsp. ground cayenne pepper
1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground black pepper
1/8 tsp. dried thyme
1/8 tsp. dried basil
1/8 tsp. dried oregano

DIRECTIONS
1. Prepare the blackening seasoning by combining all of the spices in a small bowl or jar. Rub over both surfaces of the salmon.

2. In a small bowl, mash the avocado with a fork and stir in the mayonnaise and lime juice (prevents browning) until smooth.

3. Preheat grill to medium-high heat. Lightly oil the rack and grill the salmon until it flakes easily with a fork (several minutes on each side).

4. Spread some of the avocado mixture on each roll and top with the salmon, arugula or spinach, tomato, and red onion.

Serves 4.

(Adapted from Eating Well)