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 aside. Slice sandwich r
olls 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. Cov
er pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen sa
lmon 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 o
f roll. To serve, place a salmon fillet onto each roll bottom. Top salmon with dollop of
mayonnaise; add a lettuce leaf and roll top.
Calories: 521, Total Fat: 23g, Saturated Fat: 5g, Cholesterol: 115mg, Sodium: 846mg, Carbo
hydrates: 41g, Dietary Fiber: 3g
Wild Alaska Seafood