4 (6 in.) French rolls, lightly toasted (remove some of inside breading)
4 (4 oz.) Alaska salmon fillets or steaks, boned and skinned
4 tbsp. Low-fat mayonnaise
1/4 c. Prepared Cajun spice
1 c. Cabbage (mixed greens and reds), shredded
8 slices Tomato
Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 teaspoons of Cajun spice; taste. Add salt, pepper or more Cajun spice as necessary; hold aside. Lightly oil both sides of the Alaska salmon steaks/fillets and sprinkle with the remaining Cajun spice (the more you add, the hotter it becomes). Place salmon in the hot skillet to blacken; cook 2-3 minutes on the first side, turn and finish cooking. Cooking time will vary based on the thickness of fish and the heat of pan. Spread 1 tablespoon of the mayonnaise mixture onto each French roll. Top each with a blackened salmon steak/fillet, 2 slices of tomato and 1/4 cup of the shredded cabbage and serve.