Salmon, Fresh Spring Rolls and Bok Choy

Fresh Spring Rolls

Ingredients

• 3 large carrots, julienned
• 1 medium cucumber, seeded and julienned
• ½ avocado, thin sliced
• ½ cup cilantro, pulled off of the stem
• Rice paper, I used Greenland Rice Paper from Sprouts
• Rice noodles, I used Annie Chun’s Rice Noodles from Sprouts
• Serve with Sweet Red Chili Sauce, I used Thai Kitchen Sweet Red Chili Sauce

Directions

1. Thinly slice the carrots, cucumber and avocado into 2-3 inch long strips and set aside for the spring rolls. Seed the cucumber before julienning so it is not watery.
2. Remove the cilantro leaves from the stems and set aside.
3. Bring a medium saucepan of water to boil. Boil rice noodles for 3 to 5 minutes, or until al dente. Drain and rinse with cold water for about 30 seconds or until cool.
4. Fill a large sauce pan with warm water. Dip one wrapper into the hot water for 5 seconds to soften. Lay wrapper flat. In a row across the center place any combination of rice noodles, cilantro, carrot, avocado and cucumber, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
5. Serve rolled spring rolls with sweet thai sauce.

Bok Choy

Ingredients

• 5 bok choy, cut in half
• ½ tablespoon canola oil
• 3 cloves garlic, minced
• ½ teaspoon Red pepper flakes
• 1 teaspoon ground ginger
• 2 tablespoon coconut aminos
• 1 tablespoon sesame oil

Directions

1. In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
2. Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add coconut aminos and dried ginger then cover pan and cook for approximately 3 minutes more.
3. Uncover and continue to cook until stalks are soft to the touch, approximately 3 minutes more.
4. Remove to a warmed platter and drizzle with sesame oil.

Pan Seared Salmon 

Ingredients

• 1 tablespoon sesame oil
• 3 tablespoon coconut aminos
• ½ teaspoon garlic power
• ½ teaspoon dried ground ginger
• ⅛ teaspoon red pepper flakes
• 2, 6 ounce salmon fillets

Directions

1. Mix all of the marinade ingredients in a bowl and let the salmon marinade for about 10 minutes, flesh down.
2. Preheat a large heavy skillet over medium heat for 3 minutes.
3. Place salmon in skillet, skin down and cook for 3-5 minutes. Turn salmon over, and cook for 5 minutes, or until browned. Pour the rest of the marinade over the salmon and cook for 1-2 minutes. Salmon is done when it flakes easily with a fork.