banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Asparagus Salmon Rolls with Avocado Sauce

    Share

    Serves 4

    Advertisement

    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

    Advertisement

    Asparagus Salmon Rolls with Avocado Sauce

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.