End of the Year Salmon Rolls

Brittany Pitschman
These sandwiches are light to eat and perfect for a cool summer supper. Pair with the Lady Finger Bread, Butter Pickles, or a simple slaw created in minutes with the Kitchen Kutter.
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Course Breakfast, lunch
Servings 2

Equipment

  • 12" Large Skillet

Ingredients
  

  • 1 pound skin on salmon filet scales and pin bones removed
  • 2 scallions sliced thinly
  • 1 rib of celery peeled and chopped to a small dice ¼ “ x ¼ “
  • 2 Tablespoons chopped parsley
  • 3 heaping Tablespoons of mayonnaise
  • Zest of one lemon
  • 1 Tablespoon lemon juice
  • Sea salt
  • Freshly ground black pepper
  • 1 cup shredded iceberg lettuce
  • 4- bakery fresh hot dog buns unsliced optional

Instructions
 

  • Inspect the filet to make sure it is fresh and free of scales and pin bones.
  • Pat the filet dry with paper towel.
  • Slice filet into two pieces if necessary.
  • Season the fish with a pinch of salt and a grind or two of freshly cracked black pepper.
  • Preheat the 12" Large Skillet over medium heat.
  • After 2 minutes it should be hot enough that water droplets will dance across the surface.
  • Place each of the salmon filet(s) skin-side down in the sauté pan. You should hear a definite sizzle.
  • Cover and cook over medium heat until steam just begins to escape from under the lid.
  • Spin the lid to engage the Vapor seal.
  • Cook for 2 minutes.
  • Remove the pan from the heat.
  • Allow the pan to rest for 7 minutes.
  • Cool salmon completely.
  • Crumble the fish into a large bowl. Discard the salmon skin.
  • Add the scallions, celery, parsley, mayonnaise, lemon zest, and lemon juice. Mix gently to combine.
  • Taste, then adjust seasoning with salt and pepper
  • Slice hot dog buns end to end from the top. Try not to slice all the way through the bun.
  • Place the buns on the Large Cookie Sheet.
  • Toast the buns under the broiler on each side until golden brown.
  • Fill each bun generously with the salmon mixture.
  • Top each sandwich with crispy iceberg lettuce. Serve.

Notes

Tip: I love the crunch of celery but don’t always care for the stringy texture. Use a potato peeler to peel your celery. You’ll still get a crispy vegetable bite without feeling like you’re chewing on butcher’s twine;)
Tip: The salmon can be cooked a day ahead then refrigerated. Keep fish in the coldest spot of your refrigerator-usually on the back of the lower shelf. Be sure no raw meats or fish are stored above ready to eat items.
 
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12" Large Skillet
Keyword rolls, salmon