Alaska Salmon Ciabatta Sandwiches
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. each)
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
In small bowl, blend mayonnaise, lime juice, and celery salt; set asid
e. Slice sandwich rolls in half; toast or grill and keep warm.
Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dr
y with paper towel. Heat a heavy nonstick skillet over medium-high he
at. Brush both sides of salmon with oil. Place salmon in heated skil
let and cook, uncovered, about 3 to 4 minutes, until browned. Shake p
an 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 fre
sh/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 lea
f and roll top.
Calories: 521, Total Fat: 23g, Saturated Fat: 5g, Cholesterol: 115mg,
Sodium: 846mg, Carbohydrates: 41g, Dietary Fiber: 3g
Wild Alaska Seafood