Donna's Smoked Salmon Sushi Rolls and Steamed Salsa Mussels

Dear Friends, the holidays are all about celebrating with the people you care about in your life so tonight's menu centered around a dear friend, Susan Bracken, who joined me for a Girl's Night In dinner.  My intent was to produce a light yet filling dinner over the course of a few leisurely hours catching up.  I offered my Honey Mustard Dip with gluten-free pretzels as the appetizer and Susan graciously supplied the Chardonnay as an excellent accompaniment.  The steamed salsa mussels served as our main course sided with gluten-free croutons and spinach salad.  My smoked salmon sushi rolls topped off the main course, and the dessert was slices of leftover ice cream bombe (layers of dark chocolate ice cream, cherry frozen yogurt and sea salt caramel ice cream).  Yum!  Best, Donna:

Donna's Smoked Salmon Sushi Rolls

Ingredients:

3 ounces smoked salmon, sliced into 5 – 6 long slices

20 – 24 baby spinach leaves, washed and stems removed

¾ cup Donna’s Millet, Quinoa and Rice (see 06 December 2014 blog entry for whatsfordinneratdonnas.blogspot.com) or cooked rice

1 Tablespoon Mirin

6 slices pickled ginger

Tamari (gluten-free soy sauce)

Method:

Mix Mirin with Millet/Quinoa/Rice (or rice) mixture and set aside.  Place smoked salmon slices on cutting board.  Top each with 4 baby spinach leave and cover with about 1 Tablespoon grain mixture.  Add a pickled ginger slice to center.  Starting from one end, roll up into sushi roll and secure with toothpick if needed.  Chill and serve with Tamari.

Serves 2 – 3.

Donna's Steamed Salsa Mussels

Ingredients:

1 pound fresh mussels, debearded, if desired

2 cups Pinot Grigio wine

2 Tablespoons olive oil

½ cup medium fresh salsa

2 Tablespoons garlic, minced

1 teaspoon dried thyme

Salt and pepper to taste

Method:

Soak mussels in cold water with 2 Tablespoons of gluten-free flour for 30 minutes. Rinse well.

In medium saucepan, combine all ingredients except mussels.  Bring to boil over high heat and add mussels.  Cover pot and steam for 5 minutes or  until mussels have opened, discarding any that do not open.  Serve mussels immediately with broth and gluten-free croutons on the side, if desired.

Serves 2 – 3.

Copyright 2014.