Salmon, Chard & Mushroom Spring Rolls

You can also lightly spritz uncooked rolls with pan spray, then bake at 375 degrees for about 7-10 minutes, until lightly browned and heated through. Ingredients: Chard: 2 bunches Swiss chard Olive oil as needed Kosher salt and fresh ground pepper to taste Mushrooms: Olive oil, as needed 1 cup finely chopped yellow onion 2 teaspoons minced garlic 1 pound cremini mushrooms, cleaned and finely chopped 1 teaspoon amontillado sherry 1/2 teaspoon minced thyme 1 tablespoon unsalted butter (optional) Salmon: 1 1/2 teaspoons kosher salt 1/4 teaspoon fresh ground black pepper 1 teaspoon smoked paprika 1/4 teaspoon ground fennel 1/4 teaspoon ground coriander 1/8 teaspoon ground cumin Oil as needed 1 pound skinless salmon fillet, tail portion about 3/8 - to 1/2-inch thick preferred Assembly: 16 to 18 eggroll wrappers (extra in case 1 or 2 tear; Menlo brand preferred) Zest of 1 lemon (optional) Vegetable or rice bran oil to shallow fry Ponzu sauce or lemon wedges (optional) For the chard: Remove the tough ribs. Cut leaves crosswise into 1/4-inch wide ribbons. Rinse and shake dry. Add oil to cover the bottom of a large skillet over medium-high heat. Add the chard and salt and pepper to taste. Cook, stirring occasionally, until soft. Transfer to a strainer set over a bowl; drain well. Can be made a day ahead; bring to room temperature before assembling. Makes about 1 1/2 cups. For the mushrooms: Wipe out the chard skillet, replace over medium-high and add oil to lightly coat bottom. Add the onion and cook until softened; add the garlic and cook, stirring frequently, until aromatic. Add the mushrooms and salt and pepper to taste; continue to cook, stirring occasionally, until mushrooms soften, give up their liquid and the pan becomes dry. Add sherry, thyme and butter, if using. Cook 30-60 seconds more to meld flavors. The mushrooms can be made a day ahead; bring to room temperature before assembling. Makes about 1 1/2 cups. For the salmon: Combine the salt and spices on a plate or pie pan; set aside. Heat a lightly oiled medium skillet (nonstick preferred) over medium-high. Place the tail portion of the salmon (or cut thicker fillets horizontally into two thinner pieces) directly into the spices, one side only; there will be spice mixture left over. Add the salmon to skillet, spice side down and sear briefly. You want to just bloom the spices in the hot oil and sear them onto the fillet. Remove from the skillet and place on a cutting board. Cut into about 14 thin strips about 5 inches long. It's OK if they break apart a bit. Assembly: Place 1 eggroll wrapper on a work surface, with one corner toward you. (Keep remaining eggroll wrappers covered with a barely damp paper towel.) Spread 1 tablespoon mushroom mixture in a line about 5 inches long. Place 1 piece salmon onto the mushrooms then top with a similar amount of chard. Roll up tightly like a burrito, using water to seal the corner and edges. Place seam-side down. Repeat with remaining wrappers and fillings until all ingredients are used. The three fillings will not come out exactly even, so adjust proportions as you go along. Cover with barely damp paper towel and plastic wrap. Refrigerate, but bring to near room temperature before finishing. To finish: Heat about 1/4-inch oil in a large, deep skillet over high to medium-high. When the oil is hot (it will vigorously bubble around the end of a wooden spoon), carefully add a few rolls, seam side down. If the rolls are too cold, they will quickly lower the heat of the oil will not cook properly. Fry, turning rolls as needed until golden brown, warmed through and the salmon is done to your liking. Drain on paper towels. Halve rolls diagonally and serve with ponzu or lemon wedges on the side, if desired. Wine pairing: Pinot Noir, such as any of today's recommendations from Oregon), will be a terrific pairing. Nutrition Information: Per roll: 173 calories, 11 g protein, 23 g carbohydrate, 5 g fat (1 g saturated), 23 mg cholesterol, 295 mg sodium, 1 g fiber. Course: Appetizer Yields: Makes about 14-16 appetizer-size rolls