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Smoked Salmon Nori Rolls

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Friday, 22 February 2013
List of viewable recipes from "The Longevity Kitchen" by Rebecca Katz, Mat Edelson

Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods by Rebecca Katz with Mat Edelson, copyright © 2013. Published by Ten Speed Press, an imprint of the Crown Publishing Group.

Leave it to the Japanese to help me come up with a healthy version of my favorite bagel topping, lox with a schmeer (that's Yiddish for a slathering of cream cheese). Instead of a bread bomb, I start with a wrap made of nori, the dried seaweed sheets often used to wrap sushi rolls. Nori contains nutrients that support thyroid function and provide many other health benefits. The lox-smoked wild salmon-stays the same (thank heavens!), and the schmeer is something I'm quite proud of: a creamy spread made with edamame and wasabi. It's a lot more healthful than a chunk of cream cheese, and it tastes a lot better too. Thin slices of avocado, red bell pepper, and cucumber up the vegetable factor. Roll it up, slice it up, and eat it up and you won't need to nap fifteen minutes later, which is what usually happened to me in my bagel-eating days.


  • 8 sheets of nori
  • 1 cup Edamame Wasabi Spread (page 172)
  • 8 pieces (4 ounces) of smoked wild salmon, spritzed with lime juice
  • 1 English cucumber, thinly sliced lengthwise into 16 pieces
  • 1 large red bell pepper, thinly sliced lengthwise into 16 pieces
  • 2 avocados, thinly sliced lengthwise into 16 pieces
  • 24 fresh mint leaves
  • 24 fresh cilantro leaves

Photo by Leo Gong
Photo by Leo Gong
WHO KNEW? The avocado is a fruit-and not just any old fruit. Guinness World Records 2008 ranks avocados as the world's most nutritious fruit.

Place a sheet of nori on a work surface with the rough side facing up. Carefully spread 2 tablespoons of the edamame wasabi mixture over the nori, leaving 11/2 inches bare along the bottom edge of the nori (the edge facing you) and 1/2 inch bare along the top edge. Place 1 piece of the salmon, 2 slices of cucumber, 2 slices of bell pepper, and 2 slices of avocado about 1 1/2 inches from the bottom edge. Top with 3 mint leaves and 3 cilantro leaves. Starting with the bare edge, roll the nori around the fillings, pressing gently to make a compact roll. Moisten a finger with warm water and run it along the inside edge of the flap that remains at the top of the roll, then press the moistened edge against the roll to seal. Repeat with the remaining ingredients. Cut each roll into eight pieces using a sharp serrated knife.

Variations: For a vegetarian nori roll, substitute thinly sliced tofu for the salmon (use baked tofu for better flavor and texture). For a more exotic flavor blast, substitute Indonesian Pesto (see variation, page 183) for the Edamame Wasabi Spread.

PREP TIME: 20 minutes

STORAGE: Store in an airtight container in the refrigerator for up to 1 day.

PER SERVING: Calories: 305; Total Fat: 17.5 g (3 g saturated, 10.5 g monounsaturated); Carbohydrates: 9 g; Protein: 30 g; Fiber: 5 g; Sodium: 180 mg


Last Updated ( Sunday, 24 February 2013 )
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