Salmon Roll Sandwiches with Baby Beet & Pea Shoot Salad

Salmon Roll Sandwiches

with Baby Beet & Pea Shoot Salad

This recipe is loosely based on the traditional seafood sandwiches from New England, where some creamy salmon salad is stuffed into a soft potato roll. Pea tendrils, the vines and leaves of pea plants, make an excellent, crisp side salad. They’re one of spring’s many delicacies not only because of their fleeting availability, but also because of the way they taste sweet and fresh like the peas they would have become.

Salmon Roll Sandwiches with Baby Beet & Pea Shoot Salad ingredients


  • 1 Bunch Chives
  • 1 Bunch Parsley
  • 1 Lemon
  • 1 Shallot
  • 1 Stalk Celery
  • 1/2 Bunch Red Baby Beets
  • 2 Skin-On Salmon Fillets
  • 1/4 Cup Mayonnaise
  • 1 Tablespoon Red Wine Vinegar
  • 2 Ounces Pea Shoots
  • 2 Potato Rolls
  • About 615 Calories Per Serving
  • Makes 2 Servings


Prepare your ingredients:

Prepare your ingredients:

Preheat the oven to 450°F. Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Small dice the celery. Peel and mince the shallot. Finely chop the chives and parsley.

Roast the salmon:

Roast the salmon:

Place the salmon on a lightly oiled baking sheet. (You can line the baking sheet with foil for easy cleanup, if you like.) Drizzle the salmon with a little olive oil and season it with salt and pepper. Roast in the oven 15 to 20 minutes, or until cooked through.

Boil the beets:

Boil the beets:

While the salmon roasts, add the beets to the boiling water. Boil them 20 to 25 minutes, or just until tender when pierced with a fork. Drain, and let stand until cool enough to handle. Use a paper towel and your fingers to peel the beets, then trim off the tops and cut them into wedges.

Flake the salmon:

Flake the salmon:

Using a fork, break up the cooked salmon into flakes and discard the skin.

Make the salmon filling:

Make the salmon filling:

In a medium bowl, combine the flaked salmon, celery, chives, parsley, mayonnaise, half the minced shallot, and the juice of half the lemon. Stir to combine and season the mixture with salt and pepper to taste.

Make the pea tendril salad & the salmon rolls:

Make the pea tendril salad & the salmon rolls:

In a large bowl, combine the vinegar and remaining minced shallot. Whisk in a little olive oil, and season with salt and pepper to taste. Add the beets and the pea tendrils. Just before serving, toss the tendrils and beets together to coat them in the dressing. Fill each potato roll with half the salmon mixture. Serve the salmon rolls with the pea tendril salad. Enjoy!

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