Spicy, Cajun Salmon Fillet on a Rustic Roll with Arugula and Lemon Aioli

(Serves 4)


2 teaspoons Cajun Creole seasoning (or blackening seasoning)
1 teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon, plus a pinch, salt
¼ teaspoon black pepper
• Pinch of cayenne pepper
4 skinless salmon fillets (about 4-5 ounces each)
1 ½ tablespoons olive oil, plus a drizzle for the baking sheet
4 soft, crusty rustic rolls, cut in half and toasted
• Lemon Aioli (recipe below)
2 cups arugula greens
¼ red onion, thinly sliced
1 lemon, cut into 4 wedges for garnish


-Prepare the dry-rub by adding the Cajun Creole seasoning with the rest of the ingredients through the pinch of cayenne pepper to a small dish or ramekin; combine with a fork, and set aside for a moment.

-Place the salmon fillets onto a large plate or platter, and rub with 1 tablespoon of olive oil and the dry-rub ingredients; marinate the fillets for about 20 minutes.

*While salmon marinates, prepare the Lemon Aioli below.

-After marinating the salmon, turn the broiler on high and line a baking sheet with foil; drizzle a bit of olive oil onto the foil, and add the salmon fillets; broil the salmon for about 8-9 minutes, or until it is golden brown on top yet still moist in the middle.

-Remove salmon from broiler and set side; prepare the sandwiches by spreading about 1 tablespoon of the Lemon Aioli onto each half of a toasted roll, and add about ½ cup of the arugula greens to the bottom half of the roll; add the warm salmon fillet on top of the greens, plus a few of the slices of the red onion, and cover with the top of the roll; serve with a bit of extra Lemon Aioli on the side, along with a wedge of lemon.

Lemon Aioli ingredients:

½ cup real mayonnaise
2 garlic cloves, pressed through garlic press
1  tablespoon flat-leaf parsley, chopped
1teaspoon lemon zest
1 ½ teaspoon lemon juice
½ teaspoon Dijon mustard
• Pinch of salt
• Pinch of black pepper


-In a small bowl, add all of the ingredients, and whisk well until completely combined; refrigerate until ready to use for sandwiches.