|Super easy Salmon Roll!|
Like everyone else in the world I’ve had a really busy week. I’m not really sure what I did…but somehow Friday came and I was amazed by how quickly my week had passed me by! To top it off I’m having trouble with my hand-me-down laptop, sigh. (It might have something to do with the cup of tea that I spilled on it, but of course I can’t be sure…) So when getting ready to cook for Shabbat, given my current state of affairs, had I been someone else I would have turned to www.koshereveryday.com to find some fun, fast, and easy recipes to make for my family and guests…but I AM koshereveryday.com. Sigh. It was time to dig deep into my recipe database and pull out my Kitchen McGyver persona for something fabulous but super easy to make.
I opened my freezer and my dear friend puff pastry was smiling at me from the freezer door. If you want to make something that looks impressive but isn’t too hard to make, puff pastry is the answer. Step one to completing my Shabbat menu – check. It was time to check the pantry and the refrigerator. I found canned salmon and cucumbers – this was almost too easy!
Everyone knows that salmon is good for you. Every list of the top ten best foods for your health includes salmon. It’s high in omega-3 fatty acids, good for you protein, vitamin b-12 and iron*. Canned salmon is also high in calcium, with pink salmon actually having more calcium than the red. So, when trying to find an awesome appetizer, the healthy salmon I found was like finding a hidden treasure in my pantry. I’m sharing with you my super easy recipe for Salmon Rolls with Cucumber Dill Sauce, that uses ingredients that you already have – frozen puff pastry, canned salmon (pink or red), bread crumbs (fresh or store bought), and a secret ingredient that everyone has in their fridge that gives this dish it’s fabulously beautiful deep red color and terrific flavor – ketchup! Topped with a refreshing cucumber dill sauce made with just three ingredients, cucumbers, lowfat mayonnaise, and dried dill (which I had to send my helper bees out to get at the store) it’s a beautiful start to your special Shabbat meal (mine too!).
The rest of the meal was pretty straight forward, hearty chicken soup, roasted whole rosemary seasoned chickens stuffed with jasmine brown rice and crimini mushrooms (there had to be some mushrooms!) and a bed of Yukon Gold potatoes tucked underneath the chickens. Dear Husband made roasted cauliflower, and along with some new Near East Quinoa pilaf we were set. Dessert was easy – we always have plenty of dessert in our house!
TGFS – Thank G-d For Shabbat! It was great to have a restful and relaxing Shabbat to recharge. I know that this week will be chaotic (just like every other one!) but I know I have another Shabbat and good food to look forward to (and yummy Shabbat leftovers from this week for Sunday night’s dinner)!
Thanks Dear Husband for letting me use your computer this week for this week’s blog entry. Sigh.
- 2 14.75 cans salmon (pink or read)
- 2 1/2 cups bread crumbs (I ground old challah), or more if necessary
- 2 large eggs
- 1 small onion, finely diced
- 3/4 cup ketchup
- 2 sheets puff pastry, defrosted
- 2 medium cucumbers, peeled
- 1 1/2 cups lowfat mayonnaise
- 1 tablespoon dried dill weed
- 1 tablespoon sesame seeds (optional)
- Preheat oven to 400˚F or 375˚F if using a convection oven.
- Line 3 large cookie sheets with parchment paper, set aside.
- Place the cans of salmon in a large bowl.
- Do not drain.
- Crumble the salmon with your hands (I wear kitchen gloves) to make sure there are no lumps or hard pieces.
- Add the bread crumbs, eggs, onion, and ketchup.
- Mix until smooth.
- If the mixture seems too moist add more bread crumbs — but make sure the mixture isn’t too dry.
- Roll a sheet of puff pastry dough to 9×11 inches.
- Spread half the salmon mixture onto the puff pastry sheet leaving around 2 inches uncovered on the long end.
- Roll the sheet lengthwise, pinching the ends to seal.
- Using a long, thin knife, slice the uncooked roll into ½ inch slices, placing each slice on the prepared cookie sheets cut side up.
- You should have approximately 12 slices on each sheet.
- Bake for 25 minutes until browned.
- Serve warm or cold with Cucumber Dill Sauce.
Cucumber Dill Sauce
- Process the cucumbers in a food processor until coarsely ground. Add mayonnaise and dill and pulse a few times to combine.
- Transfer to a container with a lad and refrigerate until ready to serve with the Salmon Rolls.
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