SALMON ROLLS WITH CRAZY-GOOD SAUCE
BY SINA MIZRAHI

I love stuffing all sorts of veggies into a summer roll and seeing them peek through the translucent rice paper. Here I combined salmon with creamy avocado, herby cilantro, scallions, and a touch of jalapeño for heat. I wouldn’t be opposed to a few slices of mango for fruity sweetness or a medley of sprouts and crunchy radish. The options are limitless. Things go over-the-top when the rolls get a short fry — the rice paper gets a glorious crisp — and are dipped into the eye-popping delicious sauce. It’s not to be missed.

INGREDIENTS
1½ lb salmon fillets, cut into 2-inch pieces
1 tsp garlic powder
½ tsp sea salt
¼ tsp black pepper
2 Tbsp olive oil

DIPPING SAUCE
3 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp mirin
1 Tbsp toasted sesame oil
2 tsp maple syrup
2 tsp peanut butter
1 garlic clove, minced
1-inch ginger, minced
½ tsp chili flakes
½ tsp toasted sesame seeds

FOR ASSEMBLY
½ avocado, sliced
1 jalapeño, sliced
2-3 scallions, sliced
1 cup cilantro leaves, chopped
10 rice papers
Oil, for frying
Sesame seeds

DIRECTIONS
1. Position a rack in the middle of the oven; preheat to broil.
2. Place salmon into a baking dish; season with garlic, salt, and pepper. Drizzle with olive oil; rub to coat. Broil until golden and cooked through, 8-10 minutes. Let cool slightly.
3. Prepare the dipping sauce. In a small bowl, whisk together all ingredients. Set aside.
4. Set up an assembly station with salmon, sliced avocado, jalapeño, scallions, and cilantro. Coat a cutting board with oil.
5. Fill a wide bowl with lukewarm water. Immerse 1 sheet of rice paper into the water, leave it in for 30 seconds or until the edges start curling. The paper should be pliable but still slightly firm. Place on the greased cutting board. Layer center with jalapeno slices, avocado, scallions, cilantro, and salmon. Fold the edges over the filling to create a tight roll. Set aside; repeat with remaining rice paper and filling.
6. Heat a large, wide skillet over medium high heat. Add a thin layer of oil. Fry each roll on all sides until golden and crisp, 2-3 minutes per side. Repeat with the rest of the rolls. Place on a platter, sprinkle with sesame seeds, and serve with dipping sauce.
*Tip! You can use leftover salmon in this dish.
Yield 10 rolls

BBQ SKIRT STEAK CAESAR SALAD
DANIELLE RENOV
PEAS, LOVE & CARROTS

The Caesar dressing really is the best non-dairy version and I don’t say it lightly. Ask anyone who has made it! In my original book, one of the salads had it paired with BBQ chicken, rice (crazy, I know, but so good!) and veg. It’s one of my family’s favorite dinners or Shabbos lunches, and lately I’ve been replacing the chicken with skirt steak and all the people are even happier! If serving on Shabbos day, take meat out of the fridge early in the morning and let it come to room temperature. You can also warm on the plata, on top of another dish, 30 minutes before serving.

INGREDIENTS
4 cups chopped Romaine lettuce
2 cups arugula
1 red Belgian endive, cut into ¼-inch strips
2 shallots, thinly sliced
2 cups prepared white rice

BEST CAESAR DRESSING EVER
2 tsp kosher salt
2 tsp black pepper
Juice of 1 lemon
12 garlic cloves
4 tsp red wine vinegar
4 tsp (fish-free) Worcestershire sauce
¼ cup Dijon mustard
¾ cup mayonnaise
1¹⁄3 cups oil

STEAK
2¼ lb (1 kilo) skirt steak
2 Tbsp apple cider vinegar
2 cups favorite BBQ sauce, divided
¼ cup Franks hot sauce
3 Tbsp maple syrup

DIRECTIONS

  1. Prepare the dressing. Place all ingredients except oil into a food processor fitted with the “S” blade. Process until the garlic is well blended into the ingredients. While processor is running, slowly drizzle in oil. Dressing will stay fresh in an airtight container in the refrigerator for up to 10 days.
  2. Cut steak into 5-inch pieces. Place into a large bowl; fill to cover with cold water. Add vinegar. Stir and allow to sit for 30 minutes. Drain, rinse, and return to the bowl. Add 1½ cups BBQ sauce, hot
    sauce, and maple syrup, mix to coat. Allow to marinate for 1 hour.
  3. Preheat grill pan over medium high heat. Cook skirt steak for 4 minutes on the first side and 3 minutes on the second side. Remove steak from pan and immediately brush with remaining BBQ sauce. Set aside.
  4. Prepare the salad. Place veggies into a large, wide bowl; add warm rice. Toss to combine. Dress salad with Best Caesar Dressing Ever (you may have extra).
  5. Slice skirt steak against the grain into ½-inch slices; fan meat over the salad. Drizzle with any accumulated juices. Serve and enjoy!
    *Tip! If you don’t want to grill the steak, you can broil it! Place the steak on a parchment-lined baking sheet and place in the lower middle section of the oven. Broil for 5 minutes on the first side,
    then flip (brush second side with any of the accumulated juices) and broil for another 4 minutes.