Spicy Zucchini Salmon Roll
By KitchenAid
Spicy Zucchini Salmon Roll
By KitchenAid
Yield/Serves:
Makes 24 pieces
- 1 large zucchini, ends trimmed, cut into 4-inch pieces
- 1 (6-ounce) can salmon, drained
- 1 teaspoon fresh lemon juice
- 6 teaspoons cream cheese, softened
- 12 asparagus spears, blanched, cut into 4-inch sections
- 1 medium carrot, peeled and julienned
- 2 tablespoons mayonnaise
- 1 teaspoon Sriracha
- Wasabi, optional
- Pickled ginger, optional
Attach Vegetable Sheet Cutter Attachment to KitchenAid® Stand Mixer. Insert the food holder and zucchini/cucumber adapter in the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thin Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini sections.
Cut zucchini sheets into 5-inch pieces, yields about six sheets. Spread sheets out evenly on work surface. Combine salmon with lemon juice in small bowl. Spread 1 teaspoon cream cheese over each sheet. Working from one end, place two asparagus spears horizontally across sheet, about 1 inch away from the end. Divide carrots and salmon between sheets, over the top of asparagus. Drizzle with Sriracha mayonnaise and roll tightly.
Cut each roll into four pieces, securing with a pick if needed. Serve immediately with wasabi and pickled ginger.
Cut zucchini sheets into 5-inch pieces, yields about six sheets. Spread sheets out evenly on work surface. Combine salmon with lemon juice in small bowl. Spread 1 teaspoon cream cheese over each sheet. Working from one end, place two asparagus spears horizontally across sheet, about 1 inch away from the end. Divide carrots and salmon between sheets, over the top of asparagus. Drizzle with Sriracha mayonnaise and roll tightly.
Cut each roll into four pieces, securing with a pick if needed. Serve immediately with wasabi and pickled ginger.