Lc Salmon And Veggie Roll Recipes

Steps:

• 1. Place cauliflower in a microwave safe container and defrost on high 10 minutes.
• 2. Rice the cauliflower in your food processor.
• 3. Place cauliflower in a fine sieve and press firmly with a rubber spatula until all excess moisture has been removed.
• 4. Place back in microwave container and cook on high 2 minutes. Xanthan gum is activated by heat so this step is essential to create the sticky rice texture you want.
• 5. Add rice vinegar and sprinkle xanthan gum over cauliflower. Stir well to combine until you see cauliflower sticking together in clumps.
• 6. Place in refrigerator until completely cold.
• 7. Bake salmon with a couple of pats of butter, salt and pepper for 20 minutes on 350 or until done.
• 8. Slice cream cheese and avocado. NOTE: I think sliced cucumber, and pickled radish would be wonderful in this. When I created this recipe I just wanted to test to make sure the cauliflower wouldn't fall apart during service and didn't have those veggies on hand. The salmon can also be replaced by crab meat, or shrimp.
• 9. Toast flax seeds on medium low heat until fragrant. Remove from heat and allow to cool.
• 10. Place plastic wrap over bamboo mat. Sprinkle with flax seeds.
• 11. Spread riced cauliflower over flax seeds - pressing firmly and evenly as shown. You may dip your finger tips in water to help this process.
• 12. Top with Nori sheet.
• 13. Place salmon, cream cheese, and avocado slices in thin rows on top of nori sheet.
• 14. Begin to roll tightly but carefully.
• 15. Complete roll. Place on small cookie sheet and put in freezer about 20 minutes. I do this because it will make slicing easier.
• 16. To serve: Slice in 1 inch pieces and place on platter. Serve with soy sauce, pickled ginger, and wasabi to taste. Enjoy!
• 17. Nutrition Info: Calories 395Calories from Fat 234 % Daily Value* Total Fat 26.0g40% Saturated Fat 9.2g46% Trans Fat 0.0g Cholesterol 70mg23% Sodium 195mg8% Potassium 1321mg38% Total Carbohydrates 17.6g6% Dietary Fiber 9.5g38% Sugars 5.8g Protein 25.2g

Steps:

• Preheat oven to 400°F (200°C).
• Combine garlic, herbs, olive oil, lemon juice, salt, and pepper. Mix well.
• Line one baking sheet with parchment paper, lay salmon filets on one side of pan and cover with ⅓ of herb mixture. Flip salmon filets and cover with remaining ⅔ of mixture.
• Spread all cut vegetables (tomatoes, bell pepper, zucchini, and mushrooms) out on the remainder of the pan, then drizzle with olive oil, salt, and pepper to taste.
• Bake for 30 minutes or until tomatoes are bursting and salmon flakes easily.
• Enjoy!

Steps:

• Preheat oven to 450 degrees, with racks in middle and lower thirds. On a rimmed baking sheet, toss carrots and onions with oil and season with salt and pepper. Roast on middle rack until tender and onions are golden, about 20 minutes, stirring halfway through. Line another rimmed baking sheet with parchment. Season salmon with salt and pepper and roast on bottom rack until opaque throughout, about 12 minutes.
• Meanwhile, in a large pot of boiling salted water, cook orzo according to package instructions. Drain, return to pot, and toss with butter, dill, parsley, and lemon juice. Season with salt and pepper. Transfer 4 salmon fillets and 1 cup vegetables to an airtight container; refrigerate, up to 3 days. Serve remaining salmon fillets and vegetables with herbed orzo.

Steps:

• Shred the carrots and courgette into long spaghetti strips with a julienne peeler or spiralizer, and pile onto two plates.
• Stir the beetroot, balsamic vinegar, chopped dill and red onion together in a small bowl, then spoon on top of the veg. Flake over chunks of the salmon and scatter with the capers and extra dill, if you like.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• De-bone/skin canned salmon as preferred.
• Mix salmon, Cheddar cheese, egg, mustard, mayonnaise, chives, seafood seasoning, minced onion, and red pepper together in a bowl.
• Separate crescent roll dough. Spoon 1 to 2 tablespoons of salmon mixture into the center of each unrolled piece of dough, wrap the edges, and pinch to seal. Place rolls onto an ungreased cookie sheet, 1 to 2 inches apart. Poke the tops with a fork and spray with cooking spray.
• Bake in the preheated oven until golden, 10 to 15 minutes. Let cool before serving.

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.