Lc Salmon And Veggie Roll Food

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LOW COUNTRY VEGGIE ROLLS



Low Country Veggie Rolls image

Provided by Kardea Brown

Time 1h35m

Yield 8 egg rolls

Number Of Ingredients 22

2 tablespoons extra-virgin olive oil
2 cups collard greens, cut into 1/4-inch ribbons
2 cups shredded green cabbage
1/2 cup shredded carrots
1/2 medium onion, sliced thin
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
3 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon liquid smoke
2 tablespoons thinly sliced scallions
1/2 cup canned black-eyed peas, rinsed and drained
Canola oil, for frying
8 egg roll wrappers
Pepper Jelly Sauce, recipe follows
1/2 cup pepper jelly
2 teaspoons hot sauce
2 teaspoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon rice wine vinegar

Steps:

  • To make the filling for the egg rolls, heat the olive oil over medium heat in a wok or large skillet. Add the collard greens, cabbage, carrots, onion, salt and pepper and saute until wilted and beginning to soften, 4 to 5 minutes. Add the garlic and cook another minute. Turn up the heat to medium-high and add the soy sauce, sesame oil, vinegar and liquid smoke and cook until the liquid is absorbed, 1 to 2 minutes. Turn off the heat, then add the scallions and black-eyed peas. Remove to a bowl and let cool completely.
  • Preheat 2 inches canola oil to 350 degrees F in a deep skillet or enameled cast-iron pot. Line a sheet tray with a wire rack.
  • Lay an egg roll wrapper on a cutting board, oriented in a diamond shape. Add about an eighth of the mixture (a generous 1/3 cup) horizontally across the wrapper, in a line going from one corner to another. With your finger, spread a little water on the edges of the wrapper to moisten. Fold up the bottom corner over the filling, then fold in the ends and roll up the wrapper, making sure it is sealed. Set aside and repeat with the remaining wrappers and filling.
  • Fry the rolls in batches, flipping once, until golden brown, 2 to 3 minutes. Remove to the wire rack to drain.
  • Serve warm with the Pepper Jelly Sauce.
  • Whisk together the pepper jelly, hot sauce, soy sauce, sesame oil and vinegar in a small bowl and set aside.

SALMON AND VEGGIE GRAIN BOWL



Salmon and Veggie Grain Bowl image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

1 lemon
Kosher salt and freshly cracked black pepper
1/2 cup farro
3 tablespoons olive oil
One 8-ounce salmon fillet
1 tablespoon minced shallot
2 radishes, thinly sliced
1/2 cup sugar snap peas, thinly sliced on the bias
1/2 avocado, thinly sliced
Fresh dill, for garnish

Steps:

  • Zest 1 teaspoon of the lemon rind and reserve. Cut the lemon in half.
  • Bring a medium saucepan of generously salted water to a boil. Add the farro and cook until just tender, 20 to 25 minutes. Drain and rinse under cold water, then set aside.
  • Meanwhile, heat 1 tablespoon of the olive oil in a skillet over medium heat. Season the salmon with salt and pepper. Add the salmon to the skillet and cook about 3 minutes per side, until just cooked through. Squeeze in the juice of one of the lemon halves. Set the salmon aside to cool slightly, then flake with a fork into chunks.
  • Squeeze the juice of the remaining lemon half into a small bowl, add the shallots, the reserved lemon zest and the remaining 2 tablespoons olive oil and whisk together. Season to taste with salt and pepper.
  • Divide the farro between 2 bowls. Arrange the salmon, radishes, peas and avocado over the farro and drizzle over the dressing. Garnish with dill and serve.

VEGETARIAN FRESH SPRING ROLLS



Vegetarian Fresh Spring Rolls image

A cleansing mouthful of fresh vegetables that makes a delectable appetizer or a fine addition to asian-influenced meals. Cook time is refrigeration time. Altered from original in Healthy Weeknight Meals.

Provided by skat5762

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

2 large carrots, julienned
2 -3 julienned green onions
1/2 sweet red pepper, julienned
1/3 cup thinly sliced napa cabbage
1 tablespoon olive oil
1/4 cup minced fresh cilantro (or to taste)
1/4 teaspoon fresh ground black pepper
1 pinch sea salt
1 (3 ounce) package dried bean thread noodles
16 rice paper, rounds softened (8-inch, see note)
1/8 cup slivered fresh Thai basil or 1/8 cup mint
1 tablespoon reduced sodium soy sauce
1 teaspoon dark sesame oil or 1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon peanut oil
1/2 teaspoon hot sesame oil
1/2 teaspoon minced garlic (I use 2 cloves)
1 pinch sugar

Steps:

  • In a large bowl, combine the carrots, green onions, cabbage, olive oil, cilantro, salt and pepper: toss well.
  • Let marinate at room temp for 10 minutes, stirring frequently.
  • Meanwhile, place the noodles in a medium bowl.
  • Cover with boiling water and soak for 10 minutes, or until the noodles are softened.
  • Drain well and snip into 2-inch pieces.
  • Set aside.
  • Place about 2 Tablespoons of the noodles and about 2 Tablespoons of the vegetable mixture about 1-inch from the lower edge of each rice paper round.
  • Sprinkle with basil/mint leaves.
  • Fold the bottom edge over the filling; fold in both sides and roll up tightly.
  • Press to seal.
  • Place on a plate seam side down; cover with plastic wrap.
  • Refrigerate for 10 minutes (you may also make these ahead of time and refrigerate for several hours).
  • Two quick sauces (or use hoisin, hot mustard, etc): In a small bowl, combine the soy sauce and sesame oil.
  • In a separate bowl, combine the soy sauce, rice vinegar, peanut oil, hot sesame oil, garlic and sugar.
  • Serve as a dipping sauce with the spring rolls.
  • NOTE: To soften the rice-paper rounds before rolling them, fill a large bowl with warm water.
  • Dip each rice-paper round into the water for 10 seconds, or until softened and transluceent.
  • Remove and let drain on a clean dish towel.
  • Do not stack the rice papers; they will stick together.

Nutrition Facts : Calories 175.6, Fat 8.6, SaturatedFat 1.3, Sodium 308.7, Carbohydrate 24, Fiber 1.8, Sugar 2.7, Protein 1

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