Salmon Rolls just like Lobster rolls but with Salmon

As you know we had Salmon week last week on Cooking Underwriter and I love to share my Gluten Free recipes with you and all of my readers. So I have created this recipe for all of my readers who are wondering what to do with that left over Salmon. Or if you are like me who is allergic to shell fish and can't have Lobster Rolls make these quick and easy Salmon rolls they are quick easy and just as flavorful.


So this is what you will need:


Salmon Rolls Ingredients:
2 cups of cooked and shredded Sockeye Salmon ( if you don't have leftovers use 2 cans of Sockeye Salmon )
1 cup of celery finely chopped
1 cup of onions finely chopped
2 teaspoons lemon zest
2 tablespoons Cilantro Chive Yogurt Dip ( I buy this at Trader Joe's)
2 tablespoons Mayonnaise.
Udi's Gluten Free Hot dog Buns
Salt & Pepper 


Equipment:
Large bowl
Spoon
fork or knife to shred fish and chop vegetables
a Frying pan 

Shred Salmon 

Chop Celery finely

Chop onions finely

Add lemon zest

Next add Cilantro Chive Yogurt Dip and Mayonnaise 

Stir until looks like this

Next Take Hot dog buns out and butter

then grill in a frying pan.

Serve on Grilled Bun 


Salt and Pepper to taste


Enjoy


Sheila Fretz