Friday, May 16, 2014

Salmon Rolls (Like Lobster Rolls, but with Salmon.....)

Ever since getting that delicious Lobster Roll in Maine in 2012, I've been wanting to re-create it.  Well, even though I live on an island, this isn't the best place to get fresh lobster.  So, I went the easier route by just using salmon and making a Salmon Roll.  I roasted some wild salmon for this and we really, really enjoyed these.  Well, not all of my kids tried one, but whatever.  I found a great recipe for these from Food & Wine. (Some of us enjoyed adding potato chips to our sandwiches- very tasty!)  PS:  If you don't know what a Lobster Roll is... here is a Wiki article on it.  
Salmon Rolls
adapted from Food & Wine

1/2 cup plain, low-fat Greek yogurt (I used full-fat, personally)
2 inner celery ribs with leaves, finely chopped
2 tablespoons chopped chives
2 tablespoons chopped flat-leaf parsley
1 tablespoon fresh lemon juice
Freshly ground pepper
1 1/2 pounds roast salmon, flaked (4 loose cups)
8 hot dog buns or steak rolls
Melted butter, for brushing
Potato chips, for serving

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

2.  Heat a griddle. Brush the cut sides of the buns with butter and griddle until toasted. Fill the buns with the salmon salad, top with potato chips (or serve on the side) and serve.
*MAKE AHEAD The salmon salad can be refrigerated overnight.
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