When I first found this recipe I was a bit skeptical that the marinated bell pepper salmon would taste anything like real salmon. Now that I have tried it, I can't believe how yummy it is. My dad, a big seafood lover, even asked for seconds! Simply fill them with a nice, vegan cream cheese and garnish with some greens and you have a great appetizer to serve your family and friends. If you have the time to make your own cream cheese for the filling it will be even better.
The first time I made these bell pepper rolls, I only marinated them for around 8 hours. For more intense seafood flavor, I recommend letting it sit for longer. Try 12 hours or simply add more seaweed.
Let me know what time has worked best for you! 😊Enjoy!
The first time I made these bell pepper rolls, I only marinated them for around 8 hours. For more intense seafood flavor, I recommend letting it sit for longer. Try 12 hours or simply add more seaweed.
Let me know what time has worked best for you! 😊Enjoy!
YIELDS
10-12 small rolls
PREP TIME
COOK TIME
TOTAL TIME
- 2 Orange Bell Pepper
- 1/4 Teaspoon Liquid Smoke
- 1 Tablespoon Seaweed (dried)
- 1 Tablespoon Olive Oil
- 2 Tablespoons Lemon Juice
- 2 Tablespoons Soy Sauce
- 1 Cup Water
Directions
1. Preheat the oven to 410°F (210°C).
2. Cut the bell peppers into 5-6 slices each.
3. Brush each slice with some oil.
4. Roast for 20-25 minutes.
5. Let cool and carefully remove the skin.
6. Mix together all the other ingredients and marinate the bell peppers overnight. (I like to marinate it even longer. That way the taste becomes stronger).
7. Once marinated long enough, press the slices with a piece of paper to remove any excess water.
8. Put cream cheese on each slice and roll tightly.
9. Serve right away or store in fridge for up to three days.
Enjoy!
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Photo: Rebecca Willems
