Maine-Ish Salmon Salad Rolls Recipe
Prep Time:
40 minutes
Cook Time:
25 minutes
Servings:
4 rolls
Ingredients
  • 1 ½ pounds salmon
  • 2 teaspoon olive oil
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ½ cup plain & low-fat Greek yogurt
  • 2 celery stalks, finely chopped
  • 3 tablespoons green onions, finely chopped
  • 2 tablespoons chives, finely chopped, plus more for serving
  • 2 tablespoons flat-leaf parsley, chopped
  • ½ teaspoon cumin
  • 1 tablespoon lemon, juiced
  • 1 tablespoon butter, melted
  • 4 hot dog or brioche buns
Directions
  1. Preheat the oven to 400 F and line a baking pan with parchment paper.
  2. Place the salmon in the pan, drizzle it with the olive oil, and rub ¼ teaspoon each of salt and pepper on top.
  3. Bake for 25 minutes.
  4. Once the fish is cooked and cooled, use a fork to flake the meat off the skin, then refrigerate it for at least 30 minutes to chill.
  5. In a large bowl, combine the yogurt, celery, green onion, chives, parsley, cumin, and lemon juice. Season with the remaining salt and pepper and gently fold in the salmon.
  6. Lightly butter the inside of the buns, then grill them in a skillet for about 30 seconds until they become golden brown.
  7. Divide the salmon salad among the buns and garnish with extra chives.