There are two types of lobster rolls: Maine style and Connecticut style. If you're more of a Maine person, you should toss this beautiful poached salmon with a small amount of mayo and serve on a hot dog bun. We've put a twist on the traditional Connecticut style lobster roll with our salmon roll made with Kvarøy Arctic salmon. That means absolutely no mayo in sight, just melted butter and some sliced green onion. We think this version really lets the salmon take center stage. So for those lobster roll lovers-this is the summer sandwich for you. Don't forget to serve with a squeeze of lemon!
Makes 8 rolls.
- 1 pound Kvarøy Arctic salmon fillet, skinless, cubed
- 1 pound (4 sticks) unsalted butter
- 3 sage leaves
- 3 thyme sprigs
- 4 parsley stems
- 1 bay leaf
- ¼ cup dry white wine
- ½ lemon, juiced
- 2 garlic cloves
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly cracked
- 8 lobster roll buns, preferably potato rolls
- 1 cup Grilled Lemon Beurre Blanc (recipe below)
- 1 bunch green onion, thinly sliced
GRILLED LEMON BEURRE BLANC
- 1 cup dry white wine
- 1 lemon
- 3 tablespoons heavy cream
- 2 tablespoons shallot
- 6 ounces unsalted butter, room temperature
- 1 pinch cayenne pepper
- Salt to taste
- Using a small amount of charcoal and stabilize your grill at 250°F. In medium skillet or shallow baking pan add the butter, sage, thyme, parsley, bay leaf, white wine, lemon juice, garlic cloves, salt and pepper and slowly bring to temperature on the grill.
- Once the butter has melted whisk all the ingredients to make sure everything is incorporated. Once the poaching liquid reaches 180°F gently lower the salmon fillet into the liquid. Poaching time will vary depending on the thickness of the portion of salmon but will be roughly 4 to 6 minutes. We are looking for an internal temperature of 130°F.
- While the salmon is poaching, split the buns from the top and generously brush insides with a bit of the poaching liquid. Toast cut side down until golden.
- Using a slotted spatula, remove salmon and roughly chop or pull into medium bite-sized pieces. Toss with lemon beurre blanc and taste for seasoning. Pile salmon evenly between rolls, garnish with sliced green onion and enjoy!
FOR THE LEMON BEURRE BLANC
- Heat your grill at 450°F. Slice your lemon in half and place the flesh side on the grill for 1 minute.
- Combine white wine, lemon juice, shallots, in a small saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium and let simmer until liquid is reduced by about 75%, 5 to 6 minutes.
- Add the heavy cream, allow to reduce for 2 more minutes until you have a nice sheen on the bubbles from the reduced cream.
- Turn heat off and whisk in about 2 cubes of room temperature butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a little at a time until all of it has been incorporated and the sauce has a thick texture, 2 to 3 minutes. Season with salt and cayenne. Serve immediately on the salmon rolls.
SEAFOOD USED IN THIS RECIPE