Blackened Salmon Sandwiches with Cucumber-Ranch Dressing

Ingredients

• 0.3 cup cucumber english thinly sliced
• 0.5 cup cucumber dry english grated pressed
• 12 ounce bread french ( 12 inches long)
• 4 leaf lettuce leaves green
• 0.3 cup ranch dressing low-fat
• 16 ounce tail-end salmon fillets skinless ( 1/)
• 0.3 teaspoon salt 
• 1.5 tablespoons blackened redfish seasoning blend salt-free (such as The Spice Hunter)

Equipment

• frying pan

Directions

1. Rub seasoning over fish; sprinkle with salt.
2. Heat a large nonstick skillet over medium heat; coat pan with cooking spray.
3. Add fillets. Cook 4 minutes on each side or until fish flakes easily when tested with a fork.
4. While fish cooks, combine grated cucumber and dressing. Slice bread in half lengthwise; cut into 4 portions. On bottom half of each portion, place 1 lettuce leaf, 1 salmon fillet, 3 cucumber slices, and 2 tablespoons cucumber-ranch dressing. Top with remaining half of bread.