Pan Seared Salmon with Asparagus & Sweet Potato "Rice"

I am partnering with Mazola Corn Oil today to bring you all this heart healthy & flavorful recipe for Pan Seared Salmon with Asparagus & Sweet Potato "Rice"...

This Pan Seared Salmon with Asparagus & Sweet Potato "Rice" is a heart healthy powerhouse dish, folks. From how it is cooked to each and every ingredient in this, there isn't one thing about this delicious recipe that isn't good for your ticker. ;)

Which is great news since February happens to be American Heart Health month! 

Keeping my heart healthy and heart disease at bay has always been a concern of mine. My grandfather on my dad's side died when I was less than a year old from a heart attack. Though I met him, I really have no memories of him. 

And growing up, I watched my father make strides to stay healthy and active. Having had both of his parents die before the age of 50, he was determined to not give his genetics any additional help. 

Staying active and eating healthy, leading a healthier lifestyle, and keeping the "bad stuff" in moderation was something I learned to do in my life early on.

When Mazola Corn Oil reached out to me to develop a heart healthy recipe to share with you all for American Heart Health month, I was more than eager to get on board. I did the research and made sure to pack this fresh & flavorful dish with plenty of the heart healthy good stuff- salmon, sweet potatoes, red bell pepper, walnuts, asparagus, and Mazola Corn Oil...

Baklava Egg Rolls

My husband adores baklava.  Sometimes it is the only way I can convince him to eat at a Greek restaurant...  but honey, they have baklava!

Recently I had some egg roll wrappers leftover and was trying to get a little creative as what to do with them.  I have never made traditional baklava before in my life, but I thought why not baklava egg rolls?  The egg roll wrapper consistency is fairly close to the that of phyllo dough layers, albeit a little thicker & a tad bit chewier.  I researched a few recipes online to figure out the key ingredients for a traditional baklava filling.  Which surprisingly, isn't very much. :)

What you will need:

For the egg rolls:

2 cups of walnuts, chopped

1/4 cup brown sugar

3/4 tsp cinnamon

16 egg roll wrappers

1/4 cup butter, melted

For the honey sauce:

1/2 cup water

1/2 cup sugar

1/2 tsp vanilla

1/4 cup honey

Preheat the oven to 325 degrees.

In a medium bowl, mix together the walnuts, brown sugar, & cinnamon.  Set aside.  

Starting with 1 egg roll wrapper, lay it out in front of you in a diamond.  Brush the entire wrapper with the melted butter.  Spread about 3 tbsp of the walnut mixture into the center of the wrapper.  

Place another egg roll wrapper over top of the walnut covered one.  Brush it all over with butter.  

Starting with the corner closest to you, roll the egg roll until you reach the middle.  Fold in the side corners like I have done above.  You may have to brush a little more butter under these corners to keep them "glued" in place.  Continue rolling.  Brush a little more butter under the top corner and press it into the side of the egg roll.  

Place the egg roll seam side down onto a baking sheet lined with parchment paper.  Continue this same process with the other 7 egg rolls.

Bake at 325 degrees for 12- 15 minutes until the egg rolls are golden brown.

While the egg rolls are baking, prepare the honey sauce.  In a small saucepan, combine the water, sugar, vanilla, and honey.  Heat over medium heat and allow to simmer for about 15 minutes.

Let the sauce cool slightly.

Once the egg rolls have cooled enough transfer them to an airtight storage container.  Pour the honey sauce all over the tops of the baklava egg rolls. Allow the sauce to soak in for at least an hour before serving them.  They will keep this way for about 4 days.

These were a HUGE hit in my house!  And to be honest, they were best after about 2 days of soaking in the honey sauce.

*This recipe was adapted from THIS RECIPE from allrecipes.com.

Baklava Egg Rolls

Prep Time: 10 minutes

Cook Time: 15 minutes

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Ingredients (8 egg rolls)

For the egg rolls

• 2 cups of walnuts, chopped
• 1/4 cup brown sugar
• 3/4 tsp cinnamon
• 16 egg roll wrappers
• 1/4 cup butter, melted

For the honey sauce

• 1/2 cup water
• 1/2 cup sugar
• 1/2 tsp vanilla
• 1/4 cup honey

Instructions

Preheat the oven to 325 degrees.

In a medium bowl, mix together the walnuts, brown sugar, & cinnamon. Set aside.

Starting with 1 egg roll wrapper, lay it out in front of you in a diamond. Brush the entire wrapper with the melted butter. Spread about 3 tbsp of the walnut mixture into the center of the wrapper.

Place another egg roll wrapper over top of the walnut covered one. Brush it all over with butter.

Starting with the corner closest to you, roll the egg roll until you reach the middle. Fold in the side corners like I have done above. You may have to brush a little more butter under these corners to keep them "glued" in place. Continue rolling. Brush a little more butter under the top corner and press it into the side of the egg roll.

Place the egg roll seam side down onto a baking sheet lined with parchment paper. Continue this same process with the other 7 egg rolls.

Bake at 325 degrees for 12- 15 minutes until the egg rolls are golden brown.

While the egg rolls are baking, prepare the honey sauce. In a small saucepan, combine the water, sugar, vanilla, and honey. Heat over medium heat and allow to simmer for about 15 minutes.

Let the sauce cool slightly.

Once the egg rolls have cooled enough transfer them to an airtight storage container. Pour the honey sauce all over the tops of the baklava egg rolls. Allow the sauce to soak in for at least an hour before serving them. They will keep this way for about 4 days.

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