Donna's Fresh Spring Rolls with Plum Sweet & Sour Sauce and Roasted Salmon with Salsa Verde & Sweet Pepper Sauce

Dear Friends, I have been having fun experimenting with fresh ingredients from the garden and sea and offer these two creations for your culinary enjoyment.  The first recipe for the spring rolls is a variation of a recipe I developed many years ago for baked egg rolls and this one is a lighter and healthier version.  The second recipe is a very simple yet delicious baked salmon that pairs nicely with the spring rolls or can be served with other side dishes.  Bon Appetit!  Best, Donna:

Donna's Fresh Spring Rolls with Plum Sweet & Sour Sauce

Ingredients:

Spring Rolls:

3 cups cole slaw mix or shredded cabbage

3 green onions, chopped

One 8 ounce package fresh mushrooms, rinsed and chopped

One 8 ounce can bean sprouts, drained

2 Tablespoons ginger root, grated

1 generous teaspoon Five Spice Powder*

Salt and pepper to taste

6 – 8 spring roll skins

6 – 8 romaine leaves

1 package (8 ounces) crabmeat or cooked shrimp

Method:

Mix first 7 ingredients in large bowl.  Soften spring roll skins individually in lukewarm water for about 30 seconds.  Top skin with romaine leaf, vegetable mix and seafood.  Fold over opposite corners on top of mixture and roll up egg-roll fashion.  Repeat until all rolls are filled.  Serve immediately with Plum Sweet & Sour Sauce.

*Available in the Oriental section of your grocery store or Oriental market.

Plum Sweet & Sour Sauce:

Ingredients:

One 10 ounce jar plum jam

¼ cup white or rice vinegar

1 cup fresh pineapple or 1 can (7½ ounces) crushed, undrained     

Method:

Melt jam in a medium size saucepan.  Add vinegar and undrained pineapple.  Mix well and stir until sauce is heated through and starts to bubble.  Cool and refrigerate.  Serve chilled with spring rolls.

Serves 6 – 8.

Donna's Roasted Salmon with Salsa Verde & Sweet Pepper Sauce

2½ pounds salmon fillets

Salt and pepper to taste

One 16 ounce jar Salsa Verde (Herdez or other brand)

1 cup sweet bell pepper (green, red, yellow or mix), chopped

2 Tablespoons fresh cilantro leaves, chopped

Method:
Preheat oven to 400° F.  Cover 9 x 13" pan with aluminum foil and spray with cooking oil.  Place salmon fillets in pan and season with salt and pepper.  Mix together salsa verde and peppers and pour on top of salmon.  Bake for 15 - 20 minutes, depending upon thickness of salmon, until done.

Serves 6.

Copyright 2015.