- In small bowl, blend mayonnaise, lime juice, and celery salt; set aside. Slice sandwich rolls in half; toast or grill and keep warm.
- Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
- Turn salmon over and season with salt and pepper. Add green onions to bottom of pan. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.
- Blend cooked onions into mayonnaise mixture; thinly spread mayonnaise onto each cut side of roll. To serve, place a salmon fillet onto each roll bottom. Top salmon with dollop of mayonnaise; add a lettuce leaf and roll top.
Nutrients per serving: 521 calories, 23g total fat, 5g saturated fat, 40% calories from fat, 115mg cholesterol, 37g protein, 41g carbohydrate, 3g fiber, 846mg sodium, 115mg calcium and 1g omega-3 fatty acids.