Smoked salmon salad sandwich

I don't often make sandwiches, but when I do, I make sure those two slices of carb filled material are sandwiching a worthwhile amount of food. This sandwich contains salmon, egg (microwaved on a plate), tomato, cheese and mayonnaise. Perfect for taking to school!

Vietnamese style cold rolls

I had leftover fish curry, so I decided to use some of it to make Vietnamese style cold rolls. I used 30 g rice paper, 50 g rice noodles, lettuce and as much fish as I needed (not much at all). I prepared the rice paper by dipping it into a bowl of boiled water. I made about 3-4 rolls, which was very filling and about 500 calories. I put all the leftover noodles and lettuce in a bowl in the fridge to have cold rolls later. The little container of what looks like sand is actually toasted rice. I think you make it by roasting rice in the oven for a while, then crushing it with a mortar and pestle, though I'm not sure because my Cambodian housemate made it for me. It adds a little satisfying "crunch" to the rolls. Cold rolls has become my favourite way of using up leftovers, mainly those cheap rotisserie chickens I have been getting cheap on the way home via the supermarket late at night.

Sushi

I used 1 cup of sushi rice (also short grain rice, even arborio rice, are both fine), to which I cooked according to instructions and to which I added sushi vinegar. I didn't use a sushi mat, I just laid out the nori on a chopping board, pressed a cup of the prepared rice onto half of the sheet, laid out the filling in the middle of the rice, in a line, then rolled up the whole thing, making sure to wet the two pieces of nori that were coming together. It was like making a Vietnamese cold roll, or tortilla wrap, only you don't have to fold in the sides as well. After the roll was wrapped up, I sliced it. For the filling, I used leftover fish fingers. Which aren't the best, but are an extremely cheap protein source. The sauce is mayonnaise mixed with wasabi powder.

We had already made sushi with proper ingredients like carrot, cucumber and smoked salmon (and egg!) but they had already run out rather quickly, and I needed to use up my fish fingers.

Salmon salmon linguine bolognese

Pasta doesn't get any more salmon themed than this. The arrabatia (capsicum flavoured) sauce has salmon added to it and the pasta itself is a salmon flavoured one made by a boutique brand. Perhaps making it all salmon and tomato wasn't the best idea, though, because it all tasted the same (except for the slight kick provided by the capsicum). It's difficult to know what to do, though, when the pasta is salmon flavoured. Perhaps alfredo sauce?

Healthy smoked salmon and kale linguine alfredo

I was in the unusual situation of having kale, smoked salmon and eggs to used up. I therefore did a search on Google for recipes with salmon, kale and eggs and came up with a version of alfredo that uses a raw egg sauce instead of cream. There is also this idea that you can substitute half the amount of pasta you would usually eat with a vegetable, in this case, kale. Kale is bitter and tough, so rubbing it with salt and and cooking it as much as possible are good ways of making it more palatable. Therefore, what I did was cook the kale and pasta together and drain, and while they were still hot, quickly added a mixture of beaten egg and skim milk. In true student fashion, I had also used some of the cheese powder that comes in sachets with those packets of Easy Mac (it was dissolved into the milk). You could of course use a little normal cheese like a normal person. Despite this, I think I can grandly state that I have made "healthy smoked salmon and kale linguine alfredo." The smoked salmon was untouched because I prefer it that way. Even so, it began to cook on top of the pasta as I was eating it.