Zucchini Salmon Rolls
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.
1/2 cup (125 mL) shelled unsalted sunflower seeds
1/2 cup (125 mL) oil-packed sun-dried tomatoes
1 shallot, chopped
1 garlic clove, chopped
Juice of 1/2 lemon
1/8 tsp (0.5 mL) cayenne pepper
1/4 cup (60 mL) flat-leaf parsley
4 medium zucchinis
6 oz (165 g) smoked salmon, sliced
1 cup (250 mL) roasted red pepper, sliced
2 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
Zucchini Salmon Rolls
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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