Meals for the Mind

Ingredients: 

• 1 4-6 oz salmon filet 
• 1 tablespoon olive oil 
• Salt and pepper, to taste 
• ¼ cup jasmine rice, cooked 
• 1 spring roll wrapper 
• 1 small carrot, in matchsticks  
• 1 Persian cucumber, in matchsticks 
• 2 tablespoons cooked and shelled edamame 
• 1 teaspoon light sodium soy sauce 
• 1 teaspoon chili oil

Instructions: 

1. Season the salmon filet with salt and pepper to taste. In a skillet or non-stick pan, heat the olive oil over medium-high heat. Add the salmon filet and cook for about 3-4 minutes on each side. Remove the salmon from the pan and let it cool slightly.
2. Once the salmon has cooled, cut into 2 pieces. 
3. Fill a shallow dish or wide bowl with warm water. Dip the spring roll wrapper into the warm water for about 5-10 seconds until it becomes soft. Be careful not to over-soak it as it will continue to soften. 
4. Cut the carrots and cucumber into matchsticks and set aside. 
5. Place the softened spring roll wrapper on a cutting board and add a portion of rice on the wrapper
6. Add the salmon pieces over the rice and arrange the carrot and cucumber matchsticks over the salmon. Over the vegetables add the cooked and shelled edamame. 
7. Fold the sides of the spring roll wrapper over the filling. Then, start rolling it up from the bottom, tucking the filling in tightly. Roll upwards until the top edge of the wrapper. The rice paper should seal itself as it sticks together.
8. Cut the spring roll in half where the two pieces of salmon separate (this helps keep the spring roll together).
9. In a small bowl, mix together the light sodium soy sauce and chili oil to make a dipping sauce and serve with the spring roll.