Salmon Roulade with Lentils Mushrooms and Kasha - 26g Carbs, 6g Fiber
From: Today's Diet & Nutrition
1 Tbsp extra-virgin olive oil
1/4 cup diced onion
1/2 small red bell pepper, diced
1/2 cup button mushrooms, wiped, stemmed, and sliced thin
1 tsp garlic, minced
1/2 cup kasha (or rice or couscous)
1 cup vegetable stock
3/4 cup lentils, cooked
1 salmon fillet, about 8 oz
Salt and pepper to taste
Lemon juice (optional)
In a large saucepan, heat oil over medium-high heat. Sauté the onion,
pepper, and mushrooms until soft, about 5 minutes. Add the garlic and
cook 1 minute more. Add the kasha and stock and stir to blend. Over
medium heat, bring the mixture to a boil, then lower the heat, cover,
and simmer until all the liquid is absorbed, about 10 minutes. Stir
in the lentils. Set aside to cool.
Run your fingers over the salmon feeling for bones. Remove bones
with needle-nose pliers or tweezers. Butterfly the salmon by using
a very sharp knife to carefully slice the fillet horizontally, beginning
at the thinnest side, and stopping about 1 1/2 inches from the other
side. Open the fish as if it were a book. Lay the fish on a piece of
parchment paper and cover it with plastic wrap. Using a meat mallet,
pound the fish to flatten it to an even thickness. Remove the plastic.
Season the fish with salt and pepper. Spread the lentil/mushroom/kasha
mixture evenly over the fillet. Using the parchment to get started, tuck
one end of the fillet inward and then, pulling away the parchment, roll
the fillet tightly like a jellyroll. Once you have a roll, wrap it tightly
in the parchment paper and twist the ends. It should look like a rolling
pin. Refrigerate the roll for at least an hour.
Servings: 4
Nutrition per Serving:
266 Calories, 10g Total Fat, 2g Saturated Fat, 2g Polyunsaturated Fat,
5g Monounsaturated Fat, 28mg Cholesterol, 146mg Sodium, 26g Carbs,
6g Fiber, 18g Protein
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