Some years ago my wife and I made a vacation trip to Maine with the purpose of sea kayaking and, without question, enjoying fresh Maine lobster. One of the specialties new to me were lobster rolls. We had them every day for lunch. I recently discovered a salmon salad recipe in The Oregonian that is similar to the classic recipes for lobster rolls but served on grilled sourdough bread. So I dug out one of last season’s frozen filets of king salmon and the result was absolutely sumptuous. They make a fabulous lunch, even gourmet, if I may say so, or a light dinner. They are perfect and very easy to prepare in your galley. Serve them with vegetable chips or a green salad for a meal your guests will remember for a long time and beg for the recipe.
Makes 4+ sandwiches.
3/4 – 1 pound of salmon filet
2 teaspoons of olive oil
1/2 cup finely chopped green onion
1/2 cup finely chopped celery
2 tablespoons of finely chopped fresh parsley
2 tablespoons lemon juice
1 tsp paprika (optional)
1 1/2 cups mayonnaise
¼ tsp freshly ground black pepper
Salt to taste
Sliced sourdough bread
Cook the salmon in a covered pan with the olive oil over medium heat for approximately 5 minutes per side, or until lightly flaky. Start with skin side down and turn once. When done,remove the skin and set aside. Mix the onion, celery, fresh parsley, lemon juice and other spices in a bowl. Crumble the salmon and use a fork to mix it into the dressing. Stir to coat the salmon well. Serve immediately on sourdough bread grilled in butter or refrigerate for later.
