Blue Apron: Salmon Roll Sandwiches with Baby Beet and Pea Shoot Salad

Another recipe,

Katie, have you done anything more than stuff your face lately?

Why yes, yes I have. Actually,  a lot!  But I have to sit down and write a cohesive post about that.  So while I do that, I will share another blue apron recipe with you all.  And this one is perfect for summer.  Lemony salmon with mayo, crunchy celery and herbs, and this fresh beet and pea shoot salad on the side....you will not have leftovers here!

Click here to download a PDF card of this recipe!

Salmon Roll Sandwiches 

with a baby beet and pea shoot salad

Makes 2 Servings

About 615 Calories Per Serving

'This recipe is our interpretation of the traditional seafood sandwiches popular in New England. Rich, flaked salmon is mixed with herbs, mayonnaise, crunchy celery and lemon then stuffed into a soft potato roll. We're also using pea shoots, the leaves and curly tendrils of the pea plant. These tender leaves are full of the promise of spring and its flavor, too."

Ingredients

1 Bunch Chives 

1 Bunch Parsley 

1 Lemon

1 Shallot

1 Stalk Celery

½ Bunch Red Baby Beets

2 Skin-On Salmon Fillets 

¼ Cup Mayonnaise

1 Tablespoon Red Wine Vinegar

2 Ounces Pea Shoots

2 Long Potato Rolls

Makes 2 Servings

About 615 Calories Per Serving

Cook the beets: 

Heat a medium pot of salted water to boiling on high. Add the 

beets and cook 28 to 32 minutes, or until tender when pierced with 

a fork. Drain thoroughly and let stand until cool enough to handle. 

Using a paper towel and your fingers, gently rub the skin off each 

beet; discard the skins. Trim off and discard the top of each beet, 

then cut each bulb into wedges and place in a medium bowl. 

While the beets continue to cook, pat the salmon fillets dry with 

paper towels and season with salt and pepper on both sides. In a 

medium pan (nonstick, if you have one), heat 2 teaspoons of olive 

oil on medium-high until hot. Add the seasoned salmon fillets, skin 

side down first, and cook, loosely covering the pan with aluminum 

foil, 3 to 5 minutes per side. Transfer the cooked salmon to a plate 

and let rest. Wipe out and set aside the pan. When the salmon is 

cool enough to handle, remove and discard the skin. Then, using a 

fork or your hands, flake the cooked salmon into large pieces and 

place in a large bowl. 

Prepare the ingredients:  

While the beets cook, wash and dry the fresh produce. Finely chop 

the chives. Pick the parsley leaves off the stems; discard the stems 

and finely chop the leaves. Using a peeler, remove the yellow 

rind of the lemon, avoiding the white pith; mince the rind to get 

2 teaspoons of zest. Cut the lemon into quarters and remove the 

seeds. Peel and mince the shallot. Small dice the celery. 

Cook the salmon:

While the beets continue to cook, pat the salmon fillets dry with 

paper towels and season with salt and pepper on both sides. In a 

medium pan (nonstick, if you have one), heat 2 teaspoons of olive 

oil on medium-high until hot. Add the seasoned salmon fillets, skin 

side down first, and cook, loosely covering the pan with aluminum 

foil, 3 to 5 minutes per side. Transfer the cooked salmon to a plate 

and let rest. Wipe out and set aside the pan. When the salmon is 

cool enough to handle, remove and discard the skin. Then, using a 

fork or your hands, flake the cooked salmon into large pieces and 

place in a large bowl.

Make the salmon filling:

To the bowl with the cooked salmon pieces, add the celery, lemon 

zest, chives, parsley, mayonnaise, half the shallot and the juice 

of 2 lemon wedges. Season with salt and pepper and gently mix 

until just combined. Set aside as you continue cooking. 

Dress the beets and pea shoots:

Add the vinegar and remaining shallot to the bowl of cooked 

beet wedges. Season with salt and pepper and drizzle with olive 

oil; toss until thoroughly combined. In a separate bowl, toss the 

pea shoots with a drizzle of olive oil and the juice of 1 lemon 

wedge (you will have an extra lemon wedge); season with salt and 

pepper.

Toast the buns and plate your dish:

In the same pan used to cook the salmon, heat 2 teaspoons of 

olive oil on medium-high until hot. Open each potato roll, place 

in the pan, interior side down, and toast 30 seconds to 1 minute, 

or until lightly browned. Transfer the toasted buns to a plate. To 

plate your dish, fill each toasted potato roll with half the salmon 

mixture. Divide the pea shoots between 2 plates and top with the 

beets. Enjoy!