New England-Style Salmon Rolls
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New England-Style Salmon Rolls

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.

Tags:
Family Friendly
Quick
Allergens:
Salmon
Wheat
Barley
Mustard
Egg
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

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*

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Nutrition Values

Calories840 kcal
Fat61 g
Saturated Fat15 g
Carbohydrate43 g
Sugar11 g
Dietary Fiber5 g
Protein31 g
Cholesterol140 mg
Sodium990 mg
Trans Fat1 g
Potassium850 mg
Calcium100 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Zester
Medium Pot
Measuring Spoons
Measuring Cups
Large Bowl
Whisk
Baking Sheet

Cooking Steps

Prep
1
  • 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).
Cook salmon
2
  • 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.
Make vinaigrette
3
  • 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.
Toast buns
4
  • 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.)
Make salmon filling
5
  • 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.
Finish and serve
6
  • 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.
7

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.