Make a tasty treat for you and your family to cool down on a warm summer night. Don’t worry if you’re busy- cooking the salmon a day in advance is an option. Just make sure to refrigerate the salmon filets in the coldest part of your refrigerator, which is usually the back of the lower shelf. End of Summer Salmon Rolls are the perfect, refreshing sandwich to be a huge hit for everyone!
End of Summer Salmon Roll sandwiches can be slightly altered to your preference to make them even more enjoyable. Try these tips:
-Use romaine lettuce, instead of iceberg or even use cucumbers if you don’t like lettuce at all.
-If you enjoy the taste of celery, but aren't a fan of the stringy texture, try peeling the celery with a potato peeler. You get the same delicious flavor without the texture you don't like.
-Cooking the salmon a day in advance is also an option. Just make sure to refrigerate the salmon filets in the coldest part of your refrigerator, which is usually the back of the lower shelf.
End of Summer Salmon Rolls
- 1 Pound Salmon filet- skin on (scales and pin bones removed)
- 4 Bakery Fresh Hotdog Buns (Optional)
- 1 Rib of Celery (peeled and chopped to a small dice)
- 1 Cup Shredded Iceberg Lettuce
- 2 Tablespoons Chopped Parsley
- 3 Tablespoons Mayonnaise
- 1 Tablespoon Lemon Juice
- Sea Salt and Freshly Ground Black Pepper
- 1 Lemon- Zest
- 2 Scallions (thinly sliced)
End of Summer Salmon Rolls
Inspect the filet to make sure it is fresh and free of scales and pin bones. Pat the filet dry with paper towel. Season the fish with a pinch of salt and a grind or two of freshly cracked black pepper. Slice filet into two pieces if necessary.
Preheat the 360 by Americraft 3.5-quart sauté pan over medium heat. After two 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 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 two minutes.
Remove the pan from the heat. Allow the pan to rest for seven 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 the seasoning with salt and pepper according to your preference.
Slice hot dog buns end to end from the top. Try not to slice all the way through the bun. Place the buns on an Americraft baking 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.