Ingredients:

2 cans (5 oz. each) Blue Harbor Fish Co.® Wild Pink Salmon, drained

3 brioche hot dog buns

½ stick (4 oz.) unsalted butter

¼ cup chopped chives + 1 Tbsp. chopped chives

½ tsp. salt

½ tsp. pepper

Servings: 6

Prep Time: 10 minutes

Cook Time: 5 minutes


Preparation:

  1. Cut thin slices off the edge of the hot dog buns lengthwise so that the edge is raw. Then cut them in half so you have 2 small hot dog buns.
  2. Melt half a stick of butter in a medium frying pan. Pour ¾ of it into a medium bowl.
  3. Heat the remaining butter in the frying pan over medium-high heat. Add the buns, cut side down, and let them brown for 2-3 minutes. Flip them over and brown an additional 2-3 minutes. Place the buns on a serving platter.
  4. Place the drained salmon in the bowl with the melted butter. Add the chives, salt, and pepper and toss well.
  5. Open one of the buns and gently pack in the salmon pieces. Repeat until all six buns are full.
  6. Drizzle the salmon rolls with leftover butter from the bowl and sprinkle with the remaining 1 Tbsp. chopped chives as a garnish and enjoy!
Nutritional Information
Serving Size: 83g
Servings Per Container: 6
Amount Per Serving
DV%
Calories
280
Total Fat
17g
22%
Saturated Fat
10g
50%
Trans Fat
0.5g
Cholesterol
55mg
18%
Sodium
490mg
21%
Total Carbohydrate
20g
7%
Fiber
1g
4%
Sugars
3g
Includes 0g Added Sugars
0%
Protein
11g
Vitamin D
3mcg
15%
Calcium
42mg
4%
Iron
2mg
10%
Potassium
111mg
2%
Percent Daily Values are based on a 2,000 calorie diet.