Wild Alaska Seafood
1Tbsp.fresh lime juice,
4ciabatta or hard sandwich rolls,
4Alaska Salmon fillets (4 to 6 oz. each),
1Tbsp.olive, canola, peanut or grapeseed oil,
•salt and pepper, to taste,
1c. choppedgreen onions,
4leavesbutter or curly leaf lettuce,
1In small bowl, blend mayonnaise, lime juice, and celery salt; set aside. Slice sandwich rolls in half; toast or grill and keep warm.
2Rinse 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.
3Turn 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.
4Blend 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.
Calories: 521, Total Fat: 23g, Saturated Fat: 5g, Cholesterol: 115mg, Sodium: 846mg, Carbohydrates: 41g, Dietary Fiber: 3g