I needed to use up a few things in my fridge before they went bad. I had some salmon, sour cream and croissant rolls. I threw this together for lunch and it turned out to be quite a delightful little sandwich. You get the goodness of the salmon bathed in the creamy dill dressing and a slight crunch from the celery all tucked away in a soft, buttery croissant roll. It's like a little piece of heaven!
- 1/2 lb salmon
- 2 tbsp olive oil
- 1 stalk celery, diced
- 1/4 c sour cream
- 2 tbsp cream cheese, room temperature
- 1 tbsp grated Parmesan cheese
- 1/2 tsp dried dill weed
- 1/4 tsp garlic powder
- Salt, to taste
- Pepper, to taste
- Fresh baby spinach
- Croissant rolls
Heat the olive oil in a large skillet over medium-high heat. Season the salmon with salt and pepper. Cook the salmon on both sides until flaky and cooked through, about 5 minutes per side. Drain the salmon on paper towels. Flake with a fork into small pieces.
In a medium bowl, whisk together the celery, sour cream, cream cheese, grated Parmesan, dill and garlic. Stir in the flaked salmon. Season with salt and pepper, to taste.
Make a deep slit down the center of a croissant roll. Stuff with baby spinach and the creamy salmon mixture.