Cucumbers as noodles, cucumbers as chips – and cucumbers as sandwich wraps for these cute little summer sandwiches. We’re using cucumbers all the ways this summer for a boost of minerals and hydration and to reduce our grain intake in an interesting way.
We’ve been sharing a full series on anti-inflammatory foods with integrative nutritionist, Jennie Miremadi this year. Learn to quell inflammation with her anti-inflammatory diet plan here and get started with super-simple recipes like these salmon cucumber wraps that taste good and are easy to execute.
Chive Caper Salmon Salad Cucumber Rolls
Makes 5 rolls
1 large cucumber, peeled
5 oz can Safe Catch Wild Pink Salmon
1 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
1 Tbsp capers, chopped
2 Tbsp chopped fresh chives
Himalayan pink salt and ground, black pepper to taste
Add all ingredients (other than cucumber) to a bowl and mix until combined.
Adjust salt and pepper to taste.
Cover salmon salad mixture and place in the refrigerator until ready to use with cucumber.
Cut off a 4 1/2-inch piece from cucumber and then cut 1/2-inch off of the uncut end of the 4 1/2-inch cucumber piece.
Then, using a standing mixer fitted with the thick sheet-cutter attachment, create a long sheet of cucumber.
Cut cucumber sheet into five 4-inch by 4-inch pieces and reserve any remaining cucumber for other uses.
Then, remove salmon salad mixture from the refrigerator, divide into 5 parts and place each of the 5 parts of salmon mixture onto one edge of each of the 5 cucumber sheet squares.
Roll cucumber tightly around salmon salad mixture and keep rolling until the entire cucumber square is rolled around the salmon salad mixture completely. Repeat for all 5 cucumber squares.
Place a toothpick through each roll to hold it together.
Cover and refrigerate until ready to enjoy!