Heat a heavy skillet over high heat for 15-20 minutes. Mix mayonnaise with 1-2 tsp 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 Tbsp 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.