SMOKED-SALMON LETTUCE ROLLS WITH AVOCADO AND TAHINI
Southeast Asian summer rolls were our jumping-off point for this no-cook recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Combine tahini, soy sauce, Sriracha, and lemon juice in a small bowl. Arrange lettuce leaves on a work surface. Top with avocado; squeeze a little lemon juice over. Season with salt and pepper; top with salmon. Roll and serve, with dipping sauce.
SMOKED SALMON & AVOCADO
Rustle up this smart, yet simple, starter in just 5 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
- Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.
Nutrition Facts : Calories 153 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.17 milligram of sodium
AVOCADO TOAST WITH SMOKED SALMON
Make this avocado toast with dill on pumpernickel bread.
Provided by Food Network Kitchen
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Halve, pit and scoop the avocado out into a shallow bowl. Mash with a fork until chunky. Season with salt and pepper.
- Toast the bread. Lightly rub each slice with the cut side of the garlic clove and then brush each slice with some oil.
- Divide and spread the mashed avocado evenly among the toasts. Lay a piece of smoked salmon over the avocado. Top with a pinch of flaky sea salt, a few grinds of pepper and some dill. Serve with lemon wedges on the side.
SPICY CRUNCHY SALMON ROLL WITH AVOCADO
This sushi roll is technically a reverse roll with the rice on the outside. I found most of my ingredients at a local Asian market. Serve with pickled ginger, wasabi, and soy sauce.
Provided by thedailygourmet
Categories Sushi
Time 1h25m
Yield 5
Number Of Ingredients 16
Steps:
- Rinse rice in a strainer until the water runs clear. Drain.
- Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
- When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
- Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
- Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
- Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 51.2 g, Cholesterol 97.3 mg, Fat 27.9 g, Fiber 4.3 g, Protein 13.9 g, SaturatedFat 11.9 g, Sodium 702.5 mg, Sugar 8 g
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