Blackened Salmon Sandwiches With Cucumber-Ranch Dressing

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Oxmoor House

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Ingredients

1 1/2 tablespoons salt-free blackened redfish seasoning blend (such as The Spice Hunter)

4 (4-ounce) skinless tail-end salmon fillets (about 1/2-inch thick)

1/4 teaspoon salt

Olive oil-flavored cooking spray

1/2 cup grated English cucumber, pressed between paper towels and squeezed dry

1/3 cup low-fat ranch dressing

1 (12-ounce) loaf French bread (about 12 inches long)

4 green leaf lettuce leaves

1/4 cup thinly sliced English cucumber

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