Rub the filet of the salmon with the blackening seasoning. I used about 1-2 teaspoons for all 4 filets. You will have extra blackening seasoning left over.
Add olive oil to a large skillet.
When the pan is hot add in salmon, blackening side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
Take off of the heat. When the salmon is cool enough to handle peel off the skin.
To assemble the sandwiches: Layer spring mix, tomatoes, blackened salmon and corn salsa on a sandwich roll. Serve immediately.
Homemade Blackening seasoning
Combine all of the ingredients in a small bowl.
Grilled Corn Salsa
Brush the corn with olive oil.
Place on the grill and cook until charred on all sides and tender, about 5-8 minutes. Make sure to keep an eye on it.
Take off the grill and allow the corn to cool.
Cut corn off the cobb and place in a bowl with tomatoes, red onion, lime juice and cilantro. Set aside.