Up and Alive - *Facebook Exclusive Recipe* from The Paleo Foodie Cookbook! Pre-order here: http://amzn.to/1bBE1qZ (affiliate) & get your FREE copy of The Paleo Foodie Dinner Party here: http://www.rubiesandradishes.com/dinnerparty This is my go-to Paleo snack. Nori (dried seaweed pressed into thin sheets) is a great source of dietary iodine. SMOKED SALMON NORI WRAPS with WASABI MAYO INGREDIENTS 4 sheets of nori 8 pieces (4 oz/113 g) of smoked wild salmon 1 English cucumber, julienned 2 carrots, peeled and julienned 4 tbsp/55 g of Homemade Wasabi Mayonnaise (recipe below) COOKING INSTRUCTIONS Place one sheet of nori on a flat surface. Place 2 pieces of salmon, some cucumber and carrot, and 1 tablespoon/14 g of wasabi mayo, about 2 inches/ 5 cm from the bottom edge. Starting with the bottom edge, roll the nori around the fillings, pressing gently while you roll. The edges of the nori will stick together if slightly moistened; run warm water over your finger, then run your finger along the inside edge of the top flap. Press the moistened edge to the roll to seal. Repeat with the remaining rolls. Cut each roll into 6 pieces. WASABI MAYO INGREDIENTS 1 egg yolk, room temperature 1 tsp/5 ml stone-ground mustard 1 tbsp/15 ml fresh lemon juice 1⁄4 tsp salt 1⁄4 tsp freshly ground black pepper 1 cup/240 ml mild-tasting extra-virgin olive oil 2 tsp/2 g wasabi powder pinch of cayenne COOKING INSTRUCTIONS Place the egg yolk, mustard, lemon juice, salt and pepper in the bowl of a food processer fitted with the blade. While it’s running, add the olive oil to the insert. The insert should have a tiny hole in it that will allow the oil to slowly drip into the food processor. Leave the food processor running until all of the oil has dripped through. This emulsification process is key when making mayonnaise. Add the wasabi powder and cayenne and give the food processor a quick whirl. Adjust salt and pepper to taste. | Facebook
SMOKED SALMON NORI WRAPS with WASABI MAYO #paleo
We think you’ll love these
