Asparagus Salmon Rolls with Avocado Sauce
Serves 4
Avocado, nori, spinach and asparagus are green nutritional heavy-hitters in these rolls, which are equally delightful for lunch or dinner. If not using wasabi, you can give the avocado sauce a little kick using cayenne pepper.
2/3 bunches asparagus, woody ends trimmed
1 ripe avocado
Juice of 1/2 lemon
1 garlic clove, crushed
1/2 tsp (2 ml) wasabi powder
1/4 tsp (1 ml) sea salt
1 1/2 Tbsp (30 ml) extra-virgin olive oil
170 g smoked wild salmon
3 cups (750 ml) baby spinach
8 nori sheets
Slice asparagus spears in half widthwise and steam until tender.
Meanwhile, to make avocado sauce, place avocado flesh, lemon juice, garlic, wasabi powder and salt in blender or food processor container and blend until smooth. With machine running, drizzle in olive oil until combined.
Lay nori sheet, rough side up, on cutting board. Place 1/8 of smoked salmon over the bottom third of nori sheet and top with 1/3 cup (80 ml) spinach, 5 to 6 asparagus pieces and 2 generous spoonfuls of avocado sauce. Fold nori sheet over filling and roll sheet away from you as tightly as possible. Moisten top edge of sheet with some water to help seal roll. Repeat with remaining ingredients.
Slice in half to serve.
Each serving contains: 971 kilojoules; 15 g protein; 16 g total fat (2 g sat. fat, 0 g trans fat); 10 g total carbohydrates (2 g sugars, 5 g fibre); 497 mg sodium
source: "Colour Your Plate", alive Australia #18, Summer 2013
Asparagus Salmon Rolls with Avocado Sauce
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
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