Donna Cooks

Post Thanksgiving Detox (Poached Salmon Spring Rolls and Asian Turkey Chili)
November 25, 2006, 12:34 am
Filed under: Recipes

After stuffing myself silly of rich high carb casserole dishes and a ridiculous variety of fall desserts, a detox meal was necessary today to start feeling normal again.  I chose two healthy Asian fusion recipes, salmon spring rolls based on a Shape magazine recipe and Asian turkey chili, a recipe I stole from a local Whole Foods demo station.  Oh and it was a great chance to use the set of Asian themed dinnerware I scored at Target. 

I’m not normally artsy enough to care about table settings, but I thought today’s deserved a photo op.  The tulips added a nice touch (once I learned how to keep them alive).


The meal was served with blanched edamame (buy frozen, snip off ends and blanch) and a lovely lighter cabernet from Avalon.


Poached Salmon Spring Rolls

1 tsp ginger powder
1 tsp salt
1/2 tbsp minced garlic
1 lime, split in half, with one half sliced
10 oz salmon, skinned
1/2 cucumber, peeled, cut lengthwise into thin strips
2 cups shredded savoy or napa cabbage
3 tbsp rice wine
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp sugar
1 dried red chile, crushed
8 9-inch spring roll wrappers

In medium skillet (at least 1 inch deep), heat 1 1/2 cups water with salt, ginger powder, garlic, and the sliced half lime over high heat until simmering begins. Add salmon, then reduce heat to a simmer and cover. Cook approximately 12 minutes or until salmon is opaque throughout. Remove salmon to plate and discard broth.

While salmon is cooking, combine vinegar, soy sauce, fish sauce, sugar, juice from the unsliced half lime, and crushed red chile in small bowl to make dipping sauce. In a medium bowl, toss napa cabbage and cucumber strips with 2 tbsp of dipping sauce.

Flake salmon with a fork. Fill a large bowl with cool water. Immerse two spring-roll wrappers in water until they turn transparent and soft. Pat dry on flat working surface (like a cutting board). Fill center with flaked salmon (approximately 1/4 cup) and cabbage and cucumber strips. Roll tightly, folding edges in, like you would for a burrito. Repeat this step for remaining spring rolls.

Serve spring rolls with remaining dipping sauce.

Makes 8 spring rolls

Asian Turkey Chili

1 1/2 lbs ground turkey
2 tsp canola oil
1 red bell pepper, diced
1 cup diced yellow onion
1 tbsp minced garlic
2 tsp ginger powder
1/3 cup soy sauce
15 oz can diced tomatoes
15 oz can kidney beans, drained
8 oz can tomato sauce
1 tsp five spice powder
1 tsp black pepper
2 tsp chili powder
1 tsp wasabi powder
1 tbsp Asian chili paste
2 tsp sesame oil
1 tbsp sesame seeds (optional)

Brown turkey in large pot on medium high and set aside on plate. Reserve liquid in pot.

In the reserve drippings, add in the canola oil and saute the bell pepper, onion, and garlic, approximately 2 minutes.

Add in soy sauce, diced tomatoes, kidney beans, and tomato sauce. Bring to a boil, reduce heat to simmer.

Return cooked turkey to stockpot. Stir in all remaining ingredients except sesame seeds. Simmer for one hour over low heat, stirring occasionally.

Serve chili over steamed white rice. Sprinkle with sesame seeds.

Serves 6-8


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