Easy Cucumber Salmon Rolls

One of my favorite foods is the cucumber. So much so, that I even eat them in my breakfast (smoothie). Sometimes I eat them 3 times a day! I usually prefer english cucumbers, which has a thinner skin and lighter flavor. For this recipe, regular cucumbers actually work best. Remember when I posted 10 Cheap & Easy Customizable Meal Ideas? In this blog, I posted about a smoked salmon salad I like to make. I thought of an awesome way to use this salad! Its almost like a naruto-style sushi (cucumber wrapped), but so much easier. It makes great for plating so its sure to impress!

Salmon Cucumber Rolls


wild salmon fillet(s)

several regular thick cucumbers

soy-free vegenaise

dijon mustard

lemon juice of 1/2 lemon

liquid smoke

garlic salt

cracked pepper

granulated garlic

chives or scallions

herbs of choice, finely minced

EVOO

OR

smoked salmon (good quality wild hot-smoked salmon fillet), flaked apart

several regular thick cucumbers

soy-free vegenaise

dijon mustard

1/2 lemon, juiced

cracked pepper

chives or scallions, minced

herbs of choice, finely minced

General Recipe


Skip this step if you have ready-made smoked salmon (and move to next paragraph): Bake (350Β°) or grill (preferable) a wild fillet brushed with EVOO, salt, cracked pepper, and cracked or granulated garlic. Bake until cooked throughout. Let cool slightly, then flake fish from skin with a fork into mixing bowl.

Add a little soy-free vegenaise, dijon mustard, lemon juice of 1/2 lemon, a few drops of liquid smoke, garlic salt, pepper, chives or scallions, then fresh chopped dill and/or flat-leaf parsley, if you like. Mix well.

Peel long strips on both sides of the cucumber to cut down on the amount of peel (and it looks nice). Cut cucumbers in halves. I’m sure there are some fancy schmancy tools for this part, but I used a butter knife to core out the innards of the cucumber and I froze those for future smoothies or cucumber water. When all of the wet part is out, use a paper towel to pat the inside down. Using your fingers or a small spoon, stuff the cucumber “cups” with the salmon mixture. Keep pushing it down towards the stem to make sure there are no air pockets and make sure its flush at the flat end you cut.

Put the cucumber on its side, and start carefully cutting ~1/2″ rounds/slices with a SHARP knife. Do NOT use a serrated knife. Clean the knife with a kitchen towel or paper towel after each cut to keep it clean.

Display on a plate and serve with seasoned rice vinegar, organic tamari, or hot/honey mustard for dipping. Garnish with sesame seeds or extra chives if you have them.

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