Monday, March 26, 2018

Smoked Salmon Rainbow Rolls with Blueberry Ginger Dip

Source: eathealthrive.ca
Course: Snack, Prep or Appetizer
Cuisine: Asian | East
Main Ingredient: Salmon
Serves:

Ingredients
  • 4 cup cabbage, purple ½ of a small-medium head
  • 1 tablespoon coconut oil
  • 1 inch ginger, fresh grated
  • salt & pepper to taste
  • ¾ cup salmon, smoked
  • 1 handful chives chopped
  • ¾ cup golden beet sliced fine lengthwise
  • 4 whole nori sheets about 7x7"
  • 1 whole carrot grated
  • ½ cup radish, watermelon sliced fine lengthwise
  • ½ cup radish, red sliced fine lengthwise
  • ½ cup avocado sliced fine lengthwise
  • BLUEBERRY GINGER DIP
  • ¼ cup blueberry
  • cup coconut oil or avocado oil
  • ½ whole lime juiced
  • 2 inch ginger, fresh peeled
  • ¼ cup mayo

Directions
  1. Cut the cabbage into small chunks in order to fit them into the opening of your food processor. Grate the cabbage using the grater attachment.
  2. Heat the coconut oil over medium heat in a large frying pan. Add the grated cabbage and turn the heat to medium-low. Sauté the cabbage for 5-8 minutes, or until tender but still crunchy (not too soft).
  3. While you sauté the cabbage, add ginger and salt to taste.
  4. Transfer the sautéed cabbage to a bowl and allow to cool slightly.
  5. Place a nori sheet onto a large cutting board.
  6. Evenly spread approximately 1 cup of the grated cabbage onto the nori sheet, leaving about ½ inch of exposed nori at the farthest end. Lightly dab that exposed portion with water.
  7. Place ¼ of each of the remaining rainbow ingredients in the middle of the nori sheet — smoked salmon, chives, beet, carrot, radish, and then the avocado. Make sure not to overfill; otherwise, it will be difficult to roll and the nori sheet will break.
  8. Roll the nori over the middle line of the rainbow ingredients. Cup and press firmly to form a cylindrical shape while rolling.
  9. Repeat with remaining 3 nori sheets so there are 4 rolls. Place in refrigerator.
  10. Pulse together blueberries, lime juice, mayo and ginger. Once mixed, slowly add EVOO to blender while continuing to pulse, until desired consistancy is reached.
  11. Place dip in refrigerator and chill both dip and rolls for up to 3 hours.
  12. To serve, remove rolls from refrigerator and slice into 1" pieces. Be sure the knife is sharp in order to make clean cuts. Place the pieces onto a plate with dip.

Nutrition Estimate per Serving

  • Net Carbs: 10g
  • Calories: 328
  • Protein: 14g
  • Carbohydrate: 16g
  • Fat: 23g
  • Fiber: 6g

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