1 (14-3/4 ounce) can pink salmon
1 clove garlic, minced
1 cup chopped onion
1 cup chopped celery with leaves
1 (14-3/4 ounce) jar chunky tomato pizza or marinara sauce
1 teaspoon crumbled rosemary
Freshly ground black pepper
1 (10 ounce) package frozen peas
16 sheets fillo dough
Drain salmon, reserving liquid. Discard skin and any large bones.
Oil-spray bottom of a large, heavy pot, heat to very hot. Stirring constantly, sauté garlic over high heat 1 minute. Add onion and sauté, stirring, 2 minutes. Add celery; sauté 2 minutes. Add tomato sauce, rosemary and reserved salmon liquid. Simmer about 7 minutes or until thick, scraping up brown bits and stirring occasionally. Remove from heat, stir in peas; mix well. Add salmon, breaking up large pieces with spoon. Add ground pepper; set aside.
Preheat oven to 400. Oil-spray a large baking sheet; set aside. Lightly spray 1 sheet fillo and fold to make an 8-1/2 X 12 inch rectangle. Spray fillo top. Repeat with second sheet of fillo and stack. Spread a rounded 1/2-cup salmon mixture on fillo, about 1-1/2 inches in from short sides. Sprinkle with lemon juice. Fold in edge on short sides. Roll up, starting on long side, jelly-roll style. Place, seam-side down, on prepared fillo sheets, spacing rolls on tray. (You will have eight 6 X 2 inch rolls). Place in center of oven, turn heat down to 375 and bake 18 to 30 minutes or until golden brown. Serve immediately.
NOTE: Rolls may be frozen before baking. If frozen, thaw before baking.