Salmon Rolls

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I had the greatest pleasure of eating my first hot lobster roll in Boston this past June. The experience was delightful and I reached a blissful state of nirvana with my mouth full of fresh lobster and hot butter dripping down my chin. I think the illustrious lobster roll could be one of the most satisfying meals one can eat. A few simple ingredients coming together to make something that angels sing about. Plump (and plentiful) chunks of lobster, a grilled or steamed top-split bun and of course an ungodly amount of hot drawn butter. I am now lost in happy food-memories…where was I? Oh yes, this blog entry. I must be honest and say these salmon rolls are very good, but don’t really reach the heavenly heights of that hot lobster roll. However, they are delicious in their own right and are similar to a traditional lobster roll (cooled lobster, mayo, celery etc.) and perfect for a picnic spread. I chose to use grilled salmon, and I’m glad I did, as the grilled flavor complemented in a big way. My one criticism, I felt there should be a little pop of something tangy or zesty to keep the salmon salad from being too one-note in flavor. (On the other hand, that can be a good thing about salmon, chicken, or tuna salad-sometimes simple is just fine). If you do want a piquant pop, add some chopped pepperoncini or diced red onion that has been pickled in lime juice for 15 minutes. Another idea is to top the salmon rolls with crushed potato chips.

adapted from: Food + Wine
serves: 4 (mega-stuffed like lobster rolls) or  8 (smaller, punier sandwiches)

1/2 cup plain, low-fat Greek yogurt
3 to 4 inner celery ribs with leaves, finely chopped
2 tablespoons chopped chives or green onions
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
salt & freshly ground black pepper
1 1/2 pounds salmon, flaked & cooled, about 4 loose cups (grilled salmon tastes great here, but roast salmon works too)
8 high quality hot dog buns or pretzel buns
melted butter for brushing

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In a large bowl, combine the yogurt with the celery, chives, parsley and lemon juice. Season with salt and pepper. Fold in the salmon.

Heat a griddle or large cast-iron skillet. Brush the sides of the buns with melted butter and grill until toasted. Fill the buns with salmon salad and serve immediately.

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Make ahead: The salmon salad can be refrigerated overnight.

 

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