SALMON CANNELLONI

VIVRI Journal

• 2 cups sliced eggplant
• 1 cup gourd
• 1 cup onion
• 120 g fresh salmon
• 1 tsp olive oil 
• 50 g crumbling tofu
• A little salt and pepper

Béchamel sauce:

• 1 tbsp olive oil
• 100 g tofu
• 1 Liter vegetable broth or water
• Nutmeg
• 5 tablespoons grated tomato
• 1 tablespoon paprika
• A little salt and pepper

1. In a grater, cut the eggplants and bake in a pan for one minute on each side.
2. Cut the onion and the gourd, then fry in a pot with olive oil. When soft, add the salmon (without skin) into cubes. Sauté for a few minutes, without letting the salmon go to the side, add some salt and remove from the heat.
3. Place the eggplant slices over a baking pan and spread the filling over them.
4. Roll each slice with the filling and place on a baking tray previously prepared with olive oil.
5. To make the béchamel sauce, pour the tofu into the blender, adding the grated tomato, paprika, some salt, pepper, olive oil and water or vegetable stock; blend.
6. Bake the cannelloni with the bechamel sauce, sprinkle with crumbled tofu and chopped parsley, then bake for 10 minutes.

**You can have a glass of CLEANSE ME! to accompany your meal.