Salmon Spring Onion Rolls

In case you haven't noticed, I'm obsessed with food. So, this means I am always thinking of new recipes. One of my favorite foods, sushi, is pretty much impossible to recreate at home and I'm always thinking of ways I can get that experience at home without all the fuss.  I came across a beautiful smoked salmon roll recipe on Pinterest and although it looked amazing, I just knew I would never take the time to go through all the complicated steps to make it (pickling the vegetables, etc.), so I mulled it over and came up with my own version which comes together quickly, incorporates items from my CSA delivery, and has a wonderful variety of textures and flavors. Sooo yummy! Perfect for an appetizer or even a small lunch plate.






 
 


Salmon Spring Onion Rolls

1 8oz. package wild sockeye smoked salmon
1/2 cup mascarpone cheese
1 small spring onion*, chopped fine (or 4-5 green onions)
1 small cucumber, peeled and seeds removed, sliced into matchsticks
balsamic glaze
cracked pepper
*spring onions are available fresh during the growing season -- they have a fresh, pungent flavor unlike a regular storage onion.

1. Mix the mascarpone and 1/4 cup green onions, reserve a handful of onions for garnish.
2. Remove one layer of smoked salmon, spoon 1 heaping teaspoon of the mascarpone mixture in the center of the salmon piece, then lay 2 pieces of cucumber next to it, then roll the salmon with the cheese mixture in the center. Some pieces may be thick enough to slice in half and make two rolls.
3. Squirt balsamic glaze, in a zig-zag pattern on a plate. Then place rolls on plate and top with fresh ground pepper and reserved green onion.

The sweetness of the cheese and balsamic glaze are perfect paired with the smoked salmon and bright spring onion, then you have a nice crunch from the cucumber. Sigh...I want some more right now! Go ahead and make them for your next get together -- you will look like a gourmet chef!

Inspired by Simply Awesome Cooking

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1 comment:

  1. Looks amazing Lil!! I love anything balsamic...so I will DEFINITELY be making these. Thanks so much!
    xo

    ReplyDelete

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