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Dinner recipe · from the recipe book

Blackened Salmon Sandwiches with Lime Avocado Smash

Smoky, spice-crusted salmon meets cool, creamy lime avocado and a crunchy tangy cabbage slaw on toasty whole-wheat bread.

Blackened Salmon Sandwiches with Lime Avocado Smash

Ingredients

  • 1¼ lb560 gSalmon filletskin removed, cut into 4 pieces
  • 8 slices256 gWhole-wheat bread8 slices
  • 1 whole200 gAvocado
  • 2 tbsp30 gLime juicedivided
  • 2 cups shredded140 gGreen cabbagethinly shredded
  • ¼ cup chopped40 gRed onionthinly sliced
  • 1 tbsp15 gApple cider vinegar
  • ½ cup chopped8 gFresh cilantrochopped
  • ¾ cup chopped150 gTomatoessliced
  • 2½ tsp6 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • 1 tsp2 gGround cumin
  • ½ tsp1 gBlack pepper
  • ½ tsp3 gSaltdivided
  • 1 tbsp15 gOlive oil

Steps

  1. Make the slaw first: toss the cabbage, red onion, cilantro, cider vinegar and half of the lime juice in a bowl; set aside.
  2. Make the avocado smash: mash the avocado with the remaining half of the lime juice and one third of the salt.
  3. Stir the paprika, garlic powder, cumin, black pepper and the remaining two thirds of the salt together, then rub the spice mix over all sides of the salmon.
  4. Heat a large skillet over medium-high heat and toast the bread slices until golden, about 1 minute per side; move them to a board.
  5. Add the olive oil to the skillet, then cook the salmon 3 to 4 minutes per side until darkly crusted and it reaches 145°F (63°C) in the center.
  6. Spread the avocado smash on all the toasted bread slices.
  7. Layer the tomato and salmon on 4 of the slices, pile on the slaw, top with the remaining bread and serve hot.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Fish, Gluten. Some brands contain milk, egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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