Best Lc Salmon And Veggie Roll Recipes

SIMPLE SMOKED SALMON & VEGETABLE ROLLS WITH DILL CREAM CHEESE

Simple Smoked Salmon & Vegetable Rolls with Dill Cream Cheese image

These smoked salmon rolls are keto, low carb and paleo friendly because there's no rice! And they are simple and easy to make for a weeknight dinner

Provided by Tony Bailey

Time 15m

Number Of Ingredients 7

Ingredients

8 Ounce Smoked Salmon Package
2 Tablespoons Whipped Low Fat Cream Cheese (room temperature)
2 Tablespoons Fresh Dill
1 Tablespoon Chopped Red Onion
1 Red Pepper (thinly sliced)
2 Large Carrots (thinly sliced)
1 Cucumber (thinly sliced)

Steps:

Let your whipped cream cheese come to room temperature and add in the fresh dill and chopped red onion
Lay out pieces of smoked salmon so that it's about 2 inches wide and 5 to 6 inches in length. Press firmly so they hold together
Place a large marble of cream cheese on the salmon and spread it evenly
Place the vegetables on the lower third of the salmon and roll it forward

LC SALMON AND VEGGIE ROLL

LC Salmon And Veggie Roll image

I love California Rolls, but the carb amount is staggering! I searched the internet for low carb alternatives and did see a recipe using riced cauliflower. When I read the recipe it seemed incomplete - there would be no way the riced cauliflower would have the same texture. I'm not saying it wouldn't have been tasty - but I...

Provided by Tammy Brownlow

Categories Vegetable Appetizers

Time 50m

Number Of Ingredients 9

Ingredients

1 lb frozen cauliflower (you can use fresh)
2 Tbsp rice wine vinegar
1/8 tsp xanthan gum
1 salmon fillet - you will not use the entire fillet
2 oz cream cheese
1/2 an avocado peeled and sliced
1 Tbsp flax seeds
wasabi, pickled ginger, and soy sauce to taste
nori sheets - roasted seaweed

Steps:

1. Place cauliflower in a microwave safe container and defrost on high 10 minutes.
2. Rice the cauliflower in your food processor.
3. Place cauliflower in a fine sieve and press firmly with a rubber spatula until all excess moisture has been removed.
4. Place back in microwave container and cook on high 2 minutes. Xanthan gum is activated by heat so this step is essential to create the sticky rice texture you want.
5. Add rice vinegar and sprinkle xanthan gum over cauliflower. Stir well to combine until you see cauliflower sticking together in clumps.
6. Place in refrigerator until completely cold.
7. Bake salmon with a couple of pats of butter, salt and pepper for 20 minutes on 350 or until done.
8. Slice cream cheese and avocado. NOTE: I think sliced cucumber, and pickled radish would be wonderful in this. When I created this recipe I just wanted to test to make sure the cauliflower wouldn't fall apart during service and didn't have those veggies on hand. The salmon can also be replaced by crab meat, or shrimp.
9. Toast flax seeds on medium low heat until fragrant. Remove from heat and allow to cool.
10. Place plastic wrap over bamboo mat. Sprinkle with flax seeds.
11. Spread riced cauliflower over flax seeds - pressing firmly and evenly as shown. You may dip your finger tips in water to help this process.
12. Top with Nori sheet.
13. Place salmon, cream cheese, and avocado slices in thin rows on top of nori sheet.
14. Begin to roll tightly but carefully.
15. Complete roll. Place on small cookie sheet and put in freezer about 20 minutes. I do this because it will make slicing easier.
16. To serve: Slice in 1 inch pieces and place on platter. Serve with soy sauce, pickled ginger, and wasabi to taste. Enjoy!
17. Nutrition Info: Calories 395Calories from Fat 234 % Daily Value* Total Fat 26.0g40% Saturated Fat 9.2g46% Trans Fat 0.0g Cholesterol 70mg23% Sodium 195mg8% Potassium 1321mg38% Total Carbohydrates 17.6g6% Dietary Fiber 9.5g38% Sugars 5.8g Protein 25.2g