Category
Breakfast & Lunch
Servings
4
These sandwiches are light to eat and perfect for a cool summer supper. Pair with the Lady Finger Bread, Butter Pickles, or a simple slaw created in minutes with the Kitchen Cutter.
Cookware Items Used In This Recipe:
Ingredients
1 pound skin on salmon filet (scales and pin bones removed)
2 scallions (sliced thinly)
1 rib of celery (peeled and chopped to a small dice ¼ “ x ¼ “)
2 Tablespoons chopped parsley
3 heaping Tablespoons of prepared mayonnaise
Zest of one lemon
1 Tablespoon lemon juice
Sea salt
Freshly ground black pepper
1 cup shredded iceberg lettuce
4-bakery fresh hot dog buns unsliced (optional)
Directions
Inspect the filet to make sure it is fresh and free of scales and pin bones.
Pat the filet dry with paper towel.
Slice filet into two pieces if necessary.
Season the fish with a pinch of salt and a grind or two of freshly cracked black pepper.
Preheat the 360 3.5 Quart Sauté Pan over medium heat.
After 2 minutes it should be hot enough that water droplets will dance across the surface.
Place each of the salmon filet(s) skin-side down in the sauté pan. You should hear a definite sizzle.
Cover and cook over medium heat until steam just begins to escape from under the lid.
Spin the lid to engage the Vapor seal.
Cook for 2 minutes.
Remove the pan from the heat.
Allow the pan to rest for 7 minutes.
Cool salmon completely.
Crumble the fish into a large bowl. Discard the salmon skin.
Add the scallions, celery, parsley, mayonnaise, lemon zest, and lemon juice.
Mix gently to combine.
Taste, then adjust seasoning with salt and pepper.
Taste, then adjust seasoning with salt and pepper.
Place the buns on the Large Cookie Sheet.
Toast the buns under the broiler on each side until golden brown.
Fill each bun generously with the salmon mixture.
Top each sandwich with crispy iceberg lettuce. Serve.
Recipe Note
Tip 1: I love the crunch of celery but don’t always care for the stringy texture. Use a potato peeler to peel your celery. You’ll still get a crispy vegetable bite without feeling like you’re chewing on butcher’s twine;)
Tip 2: The salmon can be cooked a day ahead then refrigerated. Keep fish in the coldest spot of your refrigerator-usually on the back of the lower shelf. Be sure no raw meats or fish are stored above ready to eat items.Check out this yummy, light treat from the 360 Vapor® Cooks Better Cookbook.