If you like tuna salad, I’m sure you’ll enjoy this recipe. It’s light and flavorful and simply a breeze to make. I made this over the weekend and it’s only the second time I’ve ever cooked with salmon. I followed the time measurements exactly and the fish was perfectly cooked.
1 tablespoon Extra Virgin Olive Oil (I will make it known that, even though this is a RR recipe, I will refuse to use the terms EVOO, Yum-O, and Garbage Bowl. Okay, moving on…)
1 pound salmon fillets (I used 3 fillets and that was plenty)
Salt and Pepper
6-8 Hot dog buns or rolls of your choice
2 ribs of celery
¼ cup mayonnaise
Juice from 1 lemon
Salt and Vinegar potato chips
- Chop the celery and scallions into small pieces and toss in a medium sized bowl. Want to make it easier? Buy a pair of scissors for kitchen use only and snip away. Set aside.
- Preheat the broiler*. In a large nonstick skillet, heat the olive oil over medium high heat. Season the salmon fillets with salt and pepper and cook skin side down for 3 minutes. Flip the salmon and cook through, about 4 minutes. Be careful when cooking the fish since the olive oil tends to spatter.
- Spread the buns open slightly and toast under the broiler, about 2 minutes. Remove the skin from the salmon and discard. Using a fork, pull the salmon apart into small chunks and dump it in the bowl with the celery and scallions. Add the mayonnaise and lemon juice and mix until combined.
- Fill the toasted buns with the salmon salad and serve with potato chips.
*Note that this recipe can also be made on the George Foreman Grill if you don’t have an oven. Preheat the grill and cook the salmon first, seasoned with salt and pepper. Take the salmon out when the middle of the fillet is light pink and the fish flakes when pulled with a fork. Set it aside and put the buns/rolls on the grill and toast for about 2-3 minutes.
SERVES 6-8…depending on how much salad you put on each roll.
Extra Virgin Olive Oil: FREE…I had this in my kitchen already
Salmon Fillets: $6.00 (I bought frozen salmon from the grocery store in the frozen food section. It came with 3 fillets in a bag).
Salt and Pepper: FREE…I had this in my kitchen already
Mayonnaise: FREE…I had this in my kitchen already
Salt and Vinegar chips: $2.50
TOTAL COST: $12.90
This recipe can feed 6-8 people, so cost per mouth is $1.61 to $2.15 per person. Not too shabby!
Did you make this recipe? Let me know what you think!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.