Spinach and Salmon Salad Rolls (Print Version)
# Ingredients:
→ Salad Rolls
01 -
12 oz (350g) fresh salmon fillets
02 -
2 teaspoons olive oil
03 -
Salt to taste
04 -
Freshly ground black pepper to taste
05 -
8-10 rice paper wrappers (8½in/22cm)
06 -
4 small handfuls baby spinach leaves
07 -
1 cucumber (5 inches/13cm), cut into 2½ inch (6cm) sticks
08 -
2 carrots, shredded or julienned
09 -
3 to 4 green onions, cut into 5 inches (13cm) pieces
10 -
8 sprigs fresh cilantro
→ Drizzling Sauce
11 -
¼ cup mayonnaise
12 -
1 teaspoon grated fresh ginger
13 -
1 small clove garlic, grated or minced
14 -
1 teaspoon lime zest
15 -
1 tablespoon fresh lime juice
→ Dipping Sauce
16 -
¼ cup (60ml) soy sauce (gluten-free if necessary)
17 -
2 teaspoons brown sugar
18 -
1 teaspoon sesame oil
19 -
A squirt of sriracha or other hot sauce
# Instructions:
01 -
Heat olive oil in a skillet over medium heat. Season the salmon with salt and pepper and pan-sear for 2-3 minutes per side, depending on thickness, until just cooked through. Remove from heat and let cool.
02 -
Mix mayonnaise, grated ginger, grated garlic, lime zest, and lime juice. Use a microplane grater for best results or finely mince the ingredients. Stir until smooth.
03 -
Blend soy sauce, brown sugar, sesame oil, and sriracha in a measuring cup. Mix well and divide evenly among 4 small dipping bowls.
04 -
Cut cucumber into 2½ inch (6cm) sticks. Julienne the carrot or shred it. Slice green onions into 5-inch (13cm) pieces, halving thicker white parts lengthwise.
05 -
Dip each rice paper wrapper in water for 5 seconds until pliable. Place spinach, prepared vegetables, cilantro, and pieces of salmon on the wrapper. Roll tightly.
06 -
Cut each roll in half diagonally. Serve with the prepared dipping sauce.
# Notes:
01 -
Feel free to customize the ingredients based on your preferences or leftovers.