Salmon Rolls Every Day with Rachael Ray test kitchen   From Every Day with Rachael Ray December-January 2007 FOUR SERVINGS Prep Time: 20 min Cook Time: 8 min 1 tablespoon olive oil 1 pound salmon fillets Salt and pepper 8 top-sliced hot dog buns 2 ribs celery, finely chopped 4 scallions, finely chopped 1/4 cup mayonnaise Juice from 1 lemon (about 3 tablespoons) Salt-and-vinegar potato chips 1. 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. 2. Spread the buns open slightly and toast under the broiler, about 2 minutes. Remove the skin from the salmon and discard. In a medium bowl, combine the fish with the celery, scallions, mayonnaise and lemon juice, breaking up the fish into small chunks. 3. Fill the toasted buns with the salmon salad and serve with potato chips.

Lamb Sausage Burgers with Feta Tzatziki Apple-Cheddar Turkey Burgers 7-Layer Sliders Open-Faced Grilled Greek Burgers Welsh Rarebit Burgers See All Burgers See All Recipes ADVERTISEMENT

ADVERTISEMENT