Rollitos de salmón de fin de año
12" Large Skillet ·
12" Skillet ·
3.5 Quart ·
3.5 Quart Sauté Pan ·
Appetizers ·
Breakfast & Lunch ·
Breakfast and lunch ·
cooking healthy ·
End of the Year Salmon Rolls ·
entertaining and parties ·
Entrees ·
Everyday Meals ·
healthy cooking ·
holidays and events ·
Large Cookie Sheet ·
Lunch ·
Miso Seared Salmon ·
Parties & Entertaining ·
Recipe ·
Rolls ·
salmon ·
Salmon Rolls ·
seafood ·
Side Dishes ·
spring ·
summer
End of the Year Salmon Rolls
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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.
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 prepared 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)
Directions
- 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.
Recipe Note
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.