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Zucchini Salmon Rolls

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    These seemingly sophisticated rolls are perfect for party fare or as a light lunch. They are best served fresh, but keep well in the fridge for a day or so. You can also use smoked mackerel or trout and even try grilling the zucchini strips. Extra sun-dried tomato spread is excellent when strewn over crackers or rolled up in sheets of nori.

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    1/2 cup (125 mL) shelled unsalted sunflower seeds1/2 cup (125 mL) oil-packed sun-dried tomatoes1 shallot, chopped1 garlic clove, choppedJuice of 1/2 lemon1/8 tsp (0.5 mL) cayenne pepper1/4 cup (60 mL) flat-leaf parsley4 medium zucchinis6 oz (165 g) smoked salmon, sliced1 cup (250 mL) roasted red pepper, sliced2 cups (500 mL) arugula

    Place sunflower seeds in bowl, cover with cold water, and soak for about 4 hours.

    Drain sunflower seeds and add to food processor or high-powered blender along with sun-dried tomatoes, shallot, garlic, lemon juice, cayenne, and 1/4 cup (60 mL) water. Blend into slightly chunky mixture, making sure to wipe down container’s sides with spatula a couple of times throughout. Pulse in parsley.

    Slice ends off zucchini and use flat-blade vegetable peeler or mandoline to make long, wide strips.

    Add dollops of sunflower seed mixture to one end of zucchini strips and top with equal amounts of salmon, roasted red pepper, and arugula. Tightly roll up zucchini strips and stab toothpick through the middle to keep rolls together.

    Serves 6.

    Each serving contains: 111 calories; 9 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 10 g total carbohydrates (5 g sugars, 3 g fibre); 262 mg sodium

    source: "Squash It!", alive #383, September 2014

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    Zucchini Salmon Rolls

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