Salmon roll

A perfectly grilled buttered hot dog bun is critical to a memorable lobster roll … and The Warren Store is doing them right every Friday. So right, in fact, I was inspired to get myself some buns and make one at home using last night’s leftover salmon.

To start, you need to buy the ballpark-style buns with the cut white sides. The brown-sided buns aren’t going to do.

For the salmon salad, break up the cooked fillet into small chunks and then toss it together in a bowl with some minced celery, scallion, chopped parsley, fresh lemon juice, a little bit of olive oil and salt and pepper.  You could also substitute mayo for the olive oil.

Grill the buns by melting ¼-inch slice of butter for every roll you’re making in a large sauté pan over medium heat. Once they’re golden brown on both sides, immediately stuff with the salmon salad and serve.

Now that’s summer!