Ingredients
- 1/2 cup 1/2 cup low-fat mayonnaise
- 1 Tablespoon 1 Tablespoon fresh lime juice
- 1/2 teaspoon 1/2 teaspoon celery salt
- 4 4 ciabatta or hard sandwich rolls
- 4 4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
- 1 Tablespoon 1 Tablespoon olive, canola, peanut or grapeseed oil
- Salt and pepper, to taste
- 1 cup 1 cup chopped green onions
- 4 4 leaves butter or curly leaf lettuce
Servings:
Units:
Instructions
- In small bowl, blend mayonnaise, lime juice, and celery salt; set aside. Slice sandwich rolls in half; toast or grill and keep warm.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high
- heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake
- pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Add green onions to bottom of pan. Cover pan tightly and reduce heat to medium. Cook an
- additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Blend cooked onions into mayonnaise mixture; thinly spread mayonnaise onto each cut side of roll. To serve, place a salmon fillet onto each
- roll bottom. Top salmon with dollop of mayonnaise; add a lettuce leaf and roll top.
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