This is a delicious dish that is easy to make and high in protein and omega 3 fatty acids that are essential for brain development, healthy skin, nails and hair.

Salmon & Vegetable Egg rolls


½ pound of Salmon
1 lemon
½ cup of Zima tomatoes (chopped in ½)
1 cup of Spinach
1 cup of chopped peppers (variety)
1/3 cup of scallions
3 cloves of garlic
½ cup of shallot (chopped)
Olive oil
Sweet paprika
Sea Salt
Black pepper
Egg roll wrappers
2 eggs (scrambled to make egg wash)
Canola Oil

Mojo Sauce Ingredients:

Juice from
½ of one lemon
¼ cup of chopped chives
1 clove of garlic (chopped)
Olive oil
Sea salt
Black pepper


1. Season salmon with 1 teaspoon of sea salt and juice from one lemon. Allow to rest
2. Place sauté pan on medium heat add ½ tablespoon of olive oil.
3. Add vegetables to sauté pan minus the spinach.
4. Stir and cook until softened add ½ teaspoon of sea salt, black pepper and sweet paprika.
5. Move veggies to one side of sauté pan, add salmon skin side up, cook for 10 minutes.
6. Add one cup of spinach and allow to cook for 1 minute.
7. Remove sauté pan from stove.
8. How to stuff egg roll: Using 2 pre-made egg roll wrappers open wrappers until there’s a one inch gap, add filling, and gently roll together and pinch sides.
9. Fill pan with canola oil until it’s 1 inch deep, heat on med-high heat.
10. To make mojo dipping sauce combine about ingredients above.

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