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New England-Style Salmon Rolls
with Apple Salad
Inspired by New England's famous lobster rolls, this salmon packs a similar creamy, zesty, lemon-pepper punch (without the trip across the border!). A crisp apple salad alongside adds fresh, tart sweetness.
Ingredients: Salmon fillets • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Gala apple • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Celery • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • Dill • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Garlic powder.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
3 unit(s)
Celery
7 g
Dill
½ tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Soy, Wheat, Tree nuts, Egg, Sulphites, Mustard, Crustaceans, Sesame, Gluten)
4 tbsp
Mayonnaise
(Contains Mustard, Egg May contain Crustaceans, Soy, Egg, Wheat, Gluten, Sesame, Milk, Fish, Tree nuts, Sulphites, Mustard)
1 unit(s)
Lemon
1 unit(s)
Gala Apple
56 g
Spring Mix
1 tbsp
Lemon-Pepper Seasoning
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
1 tsp
Garlic Powder
(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)
Not included in your delivery
1.5 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 6 cups water, half the Lemon-Pepper Seasoning and 2 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, halve celery lengthwise, then cut into 1/4-inch pieces.
- Roughly chop dill.
- Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
- Core, then cut apple into 1/4-inch slices.
- Cut salmon into 1-inch pieces (remove skin if desired).
- Add salmon to the boiling water. Cook until salmon turns opaque, 2-4 min.**
- Using a clean strainer, drain salmon, then run cold water over salmon until cool. (TIP: Plunge salmon into ice water for faster results.)
- Pat salmon dry with paper towels.
- Meanwhile, add 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, to taste, then whisk to combine.
- Split buns in half lengthwise, leaving the centre intact.
- Open up buns like a book. Spread 2 tbsp (4 tbsp) softened butter on cut sides.
- Arrange buns on an unlined baking sheet, cut-side up.
- Toast in the middle of the oven until golden, 3-4 min. (TIP: Keep an eye on buns so they don't burn.)
- Meanwhile, add salmon, celery, mayo, Dijon, lemon zest, 1/4 tsp (1/2 tsp) sugar, 1/2 tsp (1 tsp) lemon juice, garlic powder, remaining Lemon-Pepper Seasoning and 1 tsp dill to another large bowl. (NOTE: Reference dill guide.)
- Season with salt and pepper, to taste, then toss to combine.
- Add apples and spring mix to the bowl with vinaigrette, then toss to coat.
- Divide salad between plates.
- Spoon salmon filling into buns and serve alongside. Sprinkle with any remaining dill, if desired.
- Squeeze a lemon wedge over top, if desired.
If you've opted for salmon, cut salmon into 1-inch pieces (remove skin if desired). Cook salmon in the same way the recipe instructs you to cook the shrimp, increasing time to 2-4 min**, until salmon is cooked through and opaque. Follow the rest of the recipe as written.