Lunch: Salmon and Smoked Salmon Rolls with Dill Sauce

This looks like sushi, but it's really a new way to present the familiar Passover fish course.

This recipe includes superfoods such as:

Salmon

Health benefits of Salmon and Smoked Salmon Rolls with Dill Sauce

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being.

Ingredients

1 1 1/2 pound center-cut salmon fillet
6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
1 1/2 cups mayonnaise
3/4 cup plus 3 tablespoons chopped fresh dill
7 teaspoons white wine vinegar
6 ounces smoked salmon (not lox), coarsely chopped
3 tablespoons chopped dill pickle

Instructions

Sprinkle salmon with salt and pepper. Steam until just opaque in center, about 15 minutes. Cool completely.
Line baking sheet with paper towels. Slice enough 1/8-inch-thick lengthwise strips from center portion of each zucchini to make 24. Steam in batches until just tender but very pliable, about 3 minutes. Transfer to prepared baking sheet; pat dry.
Whisk mayonnaise, 3/4 cup dill and vinegar in small bowl. Season dill sauce to taste with salt and pepper.
Flake salmon coarsely into large bowl, discarding skin and bones. Gently mix in smoked salmon, pickle, remaining 3 tablespoons dill and 1/4 cup dill sauce.
Place 1 rounded tablespoon salmon mixture at end of each zucchini strip. Roll up strips, enclosing salmon. Place rolls seam side down on platter. (Can be made 1 day ahead. Place rolls on paper towels. Cover rolls and sauce separately; chill.)
Serve rolls with remaining dill sauce.

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