Alaska Salmon Ciabatta Sandwiches
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 10 Min.
Cook Time: 15 Min.
Prep Time: 10 Min.
Cook Time: 15 Min.
What you need:
* 1/2 c. low-fat mayonnaise
* 1 Tbsp. fresh lime juice
* 1/2 tsp. celery salt
* 4 ciabatta or hard sandwich rolls
* 4 Alaska Salmon fillets (4 to 6 oz. ea.), fresh, thawed or frozen
* 1 Tbsp. olive, canola, peanut or grapeseed oil
* salt and pepper to taste
* 1 c. chopped green onions
* 4 leaves butter or curly leaf lettuce
* 1 Tbsp. fresh lime juice
* 1/2 tsp. celery salt
* 4 ciabatta or hard sandwich rolls
* 4 Alaska Salmon fillets (4 to 6 oz. ea.), fresh, thawed or frozen
* 1 Tbsp. olive, canola, peanut or grapeseed oil
* salt and pepper to taste
* 1 c. chopped green onions
* 4 leaves butter or curly leaf lettuce
What to do:
1. In small bowl, blend mayonnaise, lime juice, and celery salt; set aside. Slice sandwich rolls in half; toast or grill and keep warm.
2. 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 min., until browned. Shake pan occasionally to keep fish from sticking.
3. 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 min. for frozen salmon OR 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. 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.
2. 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 min., until browned. Shake pan occasionally to keep fish from sticking.
3. 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 min. for frozen salmon OR 3 to 4 min. for fresh/thawed fish. Cook just until fish is opaque throughout.
4. 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.
Nutritional information:
Calories: 521; Total Fat: 23g; Saturated Fat: 5g; Cholesterol: 115mg; Total Carbs: 41g; Fiber: 3g; Protein: 37g; Sodium: 846mg;