Prep 20 mins
Cook 20 mins
This is one of Aaron's most popular recipes! Recipe courtesy Aaron McCargo, Jr.Show: The Next Food Network StarEpisode: Star Quality-Try the spice on other things like hard boiled eggs, potato salad, etc. It's delicious!
- 226.79 g salmon
- 14.79-29.58 ml seafood cajun seasoning (recipe follows)
- 14.79 ml butter
- 1 ciabatta roll
- 2-3 leaf green leaf lettuce
- 1 tomatoes, sliced thin
- 1 red onion, sliced thin
Seafood Cajun Seasoning
- 4.92 ml cayenne pepper
- 7.39 ml kosher salt
- 9.85 ml paprika
- 4.92 ml fresh ground black pepper
- 9.85 ml granulated garlic
- 4.92 ml onion powder
- 4.92 ml gumbo file
- 4.92 ml Old Bay Seasoning
Goat Cheese and Lemon Mayonnaise
- 85.04 g goat cheese
- 113.39 g mayonnaise (about 1/2 cup)
- 22.18 ml fresh lemon juice
- 3 sprig parsley
- fresh ground black pepper
- Preheat oven to 350 degrees F.
- Season the salmon with Seafood Cajun Seasoning.
- In a medium saute pan, saute salmon in butter on medium-high heat, fat side down, until golden brown. Using a metal spatula turn salmon over and cook until golden brown. Transfer salmon onto a small sheet tray and place in oven for 4 to 6 minutes. Remove from oven and let rest.
- Slice ciabatta roll lengthwise and place under broiler until lightly golden. Spread Goat Cheese and Lemon Mayonnaise on roll. Arrange salmon, lettuce, tomatoes and onions on roll. Enjoy!
- Seafood Cajun Seasoning:.
- In a medium bowl, combine cayenne pepper, kosher salt, paprika, black pepper, garlic, onion powder, gumbo file and crab boil seasoning.
- Goat Cheese and Lemon Mayonnaise:.
- In a medium bowl, mix goat cheese, mayonnaise, lemon juice, parsley, salt and freshly ground black pepper, to taste.
I agree with the previous review...the combination of the spicy Cajun rub and the cook goat cheese/mayo spread is perfect. I didn't make the rub but used one I had. Since I knew mine was uber-spicy, I used far less than the recipe called for and my sandwich still had a zing. Made for ZWT #9.
Amazing!! This was a huge hit. My husband kept commenting about how delicious the sandwich was. Mind you, he doesn't like anything with cheese nor most sauces. I spread a small amt. of the goat cheese/mayo combination on his and he loved it on the fish sandwich. I think the mayo combo. helps to cool the cajun fish. It's the perfect match. We will definitely be making this again and again. Note: make sure your bread is not too thick or the sandwich will be stacked high! I used something other than the recommended ciabatta and it was too thick with the sandwich...although we made sure to manage! ;)
Like another reviewer, I used a good cajun seasoning that I had on hand from Spice Merchants. We thought the sandwich was good, though we found the proportions to be a bit off. I bought a pound of salmon. This made enough for three salmon sandwiches on ciabatta. We spread the goat/mayo sauce on pretty heavily and we still had a little remaining after using generously on three sandwiches. If you are just making one serving, I would cut way back on the mayo/goat spread unless you intend it for other uses. I served the sandwiches with mixed roasted veggies. Made for Rookie Tag November 2013.