Another Vegetable Filled Adventure ~ Salmon Rice Paper Rolls Served with Green Bean and Red Pepper Salad

It’s Friday again and in my house that either means fly to work morning or fly home evening for my better half.  Every Friday means a trip to the airport for us.  I have to say I much prefer the Friday evening trips over the Friday insanely early morning trips.  Those morning trips you never can tell what mismatched clothes I might be wearing or what direction my hair will be pointing.  I totally pull off the “I just rolled out of bed to make this drop off and plan on going straight back to bed” look.  And of course, I don’t jut struggle with the early morning but also the fact that it is good-bye for the week.  But lets not dwell on the early mornings anymore for today is an evening trip to the airport which means, not only am I more presentable, but also that it is fly home day!!  Yay for us!!

Fly home day means a low key night with a good catch up and a clean meal pack with veggies.  Tonight I really wanted to do a make ahead meal so all I really had to do was pull it from the fridge, pour some wine and sit an enjoy.  I knew I wanted to make salmon.  I toyed with a lot of ideas; a house favorite Salmon Nicoise, Salmon and Asparagus pasta, Honey Soy Salmon, Salmon Banh Mi…  I could keep going.  There are a couple pages of scribbled notes.  What I did decide on is Salmon Rice Paper Rolls with a Chilled Green Bean and Red Pepper Salad.

I knew I wanted something veggie packed and something with some crunch; a beautiful rainbow of fresh veggies.  I don’t think I got every color but I’m pretty close!  This is another light, satisfying, clean and healthy meal.  It has lean protein from the salmon, vitamin packed fresh veggies and a moderate level of carbohydrates most of which come from the vegetables.  Did I mention it is packed with flavor?

I admit, this meal does take a little longer to prepare because assembling the rolls can be a bit time consuming.  HOWEVER, the whole meal can be prepared ahead of time and stashed in the fridge until it is time to serve which means I can run off to the airport to arrive just in time for the plane to land.  The verdict?  Totally delicious, fresh and clean eating.  My rice paper rolling? Needs practice!

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Salmon Rice Paper Rolls Served with Green Bean and Red Pepper Salad

Ingredients

Salmon Rice Paper Rolls

• Salmon Filets approx. 1lb oven baked or pan sautéed cooled and broken into pieces
• Quick Pickled Carrots recipe provided
• 1 small Lebanese cucumber seeded and cut into matchsticks
• 3 or 4 leaves of shredded Napa cabbage
• Small bunch of cleaned and separated Enoki mushrooms
• 1/2 small red onion sliced
• 3 or 4 green onions sliced
• 18 Thai basil or mint leaves
• 6 rice paper wrappers

Quick Pickled Carrots

• 1 carrot peeled and cut in thin matchsticks
• 1 tsp salt
• 1 tsp sugar
• 2 Tbls rice wine vinegar
• 1/2 tsp red pepper flakes

Green Bean and Red Pepper Salad

• 1 small shallot thinly sliced
• Handful of green beans a couple dozen
• 1/2 red pepper thinly sliced
• Zest and juice of 1 lime
• 1/2 tsp fish sauce
• 1 tsp rice wine vinegar
• Pinch of sugar
• 1 Tbls water

Instructions

Salmon Rice Paper Rolls

1. Layout all of your vegetables on a platter for easy assembly.
2. Soak 1 rice paper wrapper in warm water until soft being careful to not allow it to fold up on itself.
3. Place rice paper wrapper on a sheet of baking paper in front of you.
4. Pile your fillings in a rectangle on the bottom half of your rice paper trying to keep them equally distributed. (1/6 of each of ingredient)
5. Fold the bottom flap of the rice paper over the ingredients (the edge closest to you).
6. Fold in the sides.
7. Roll away from you to tightly rollup the salmon roll taking care to not rip the paper.

Quick Pickled Carrots

1. Place carrots in small bowl and liberally spread salt on carrots.
2. Set aside for 10-15 minutes.
3. Rinse salt from carrots and squeeze out as much water as possible.
4. Mix carrots with the remaining ingredients and sit for at least 30 min before using.
5. Drain liquid prior to using.

Green Bean and Red Pepper Salad

1. Blanch green beans for 45 seconds in salted boiling water until bright green.
2. Shock green beans by throwing into a bowl of ice water.
3. Toss all ingredients together and keep chilled until ready to serve.