Blackened salmon sandwich with avocado and wilted spinach

Good evening all. This is a wonderfully healthy and filling sandwich perfect for a busy day or a quick and easy dinner. You can make the salmon ahead of time and serve cold or have it hot off the grill. I've used my Lebanese garlic sauce as one of the spreads on the sandwich instead of mayo, but you can use any spread you like. If you're not watching your calories I suggest adding a few crisp slices of bacon, which is the only thing that could possibly make this  sandwich any better then it already is. 


INGREDIENTS: 
avocado  - sliced
baby spinach 
blackening seasoning *
dijon mustard
s&p


For seasoning: I used Chef Paul Prudhomme blackened red fish seasoning. If you are mixing your own try this blend:  

• 2 tbs smoked paprika
• 4 tbs dried thyme
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tbs brown sugar
• 2 teaspoons salt
• 1 1/2 tsp black cracked pepper
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp nutmeg 

For the Salmon: Sprinkle generously with seasoning as well as a pinch of salt and pre heat your oven to 350. Heat a cast iron skillet with tbs of olive or vegetable oil. When skillet is hot place the salmon skin side down (if you like crispy skin) let it cook as medium high until the edges have the light pink colour (cooked colour) then carefully flip and allow to cook for another minute - then transfer to the oven for another few minutes. When the fish releases a white fluid it's done. From start to finish this should only take about 15 minutes for medium done succulent fillet. 

For the spinach: Gently heat a pan with a small drizzle of olive oil. Place a bunch of spinach in and a splash of water and a pinch of s&p - the spinach will cook down in the blink of an eye. As soon as it wilts remove from the hot pan or you will destroy too many of the wonderful nutrients spinach contains.