Salmon Summer Rolls With Dipping Sauce Recipes

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SALMON SUMMER ROLLS



Salmon Summer Rolls image

Salmon summer rolls are a simple and stunning upgrade to classic Vietnamese summer rolls with shrimp and pork. Filled with pea shoots, rice vermicelli, and salmon, they're dipped in a scrummy peanut-hoisin sauce that makes everything even better.

Provided by Diane Morgan

Categories     Appetizers

Time 1h

Number Of Ingredients 12

2 tablespoons chunky natural peanut butter (warmed slightly to soften)
1/4 cup hoisin sauce
1/4 cup cold water
1 tablespoon Asian fish sauce
1 teaspoon peeled and minced fresh ginger
1/4 teaspoon red pepper flakes
2 ounces dried rice vermicelli*
8 round rice paper wrappers* ((about 9 inches (23 cm) in diameter))
2 ounces pea shoots* (or substitute watercress)
1 (12-ounce) piece grilled or broiled salmon fillet (skin removed, fish flaked)
Scallions (including green tops, halved lengthwise, then cut crosswise into 4-inch (10 cm) lengths)
24 sprigs cilantro (or substitute mint)

Steps:

  • In a small bowl, combine the peanut butter, hoisin, water, fish sauce, ginger, and red pepper flakes and mix well. Cover and set aside until ready to serve. (The sauce will keep in the refrigerator for up to 3 days.)
  • Bring a small saucepan filled with water to a boil over high heat. Remove from the heat, add the rice vermicelli, and let soak until tender, 3 to 10 minutes, depending on the thickness of the vermicelli. Drain in a colander, rinse under cold running water, drain again, and pat dry. If desired, grab a pair of scissors and make a few cuts through the noodles to make them less gangly and more manageable.
  • Have ready a large bowl of warm water, a clean dry kitchen towel, a platter, and the rice paper wrappers. Dip a wrapper into the water, turning to dampen both sides, until sorta soft but still sorta firm. The exact timing will depend on the warmth of your water and the brand of rice paper wrappers but could be as little as a matter of seconds. Place the wrapper on a damp towel or cutting board and assemble the first roll by laying a small portion of pea shoots horizontally on the bottom third of the dampened wrapper. Top with a small mound of noodles, spreading them horizontally. Place some salmon, a couple of pieces of scallion, and three cilantro sprigs horizontally on top. (You want to use 1/8 of the total amount of each ingredient for each roll.) Roll the edge of the wrapper nearest you over the filling just a little, tucking the filling inside and creating a tight cylinder. Roll it halfway over again and then fold in the sides of the cylinder, envelope style or, if you prefer, burrito style. Continue rolling the wrapper, keeping the filling tightly packed in the cylinder. (It's important to roll the ingredients into a snug cylinder. If it's not snug, the filling will fall apart when you cut or bite into the roll.) Place the roll, seam-side down, on the platter.
  • Repeat with the remaining rice paper wrappers and filling ingredients. Cover the summer rolls with a damp paper towel and then with plastic wrap and set aside at room temperature for up to 2 hours.
  • Cut each summer roll in half on the diagonal. Arrange on a platter or on individual small plates, making certain that the summer rolls don't touch or they'll stick together like crazy glue. Serve with little bowls of the dipping sauce.

Nutrition Facts : ServingSize 1 roll/wrap, Calories 188 kcal, Carbohydrate 22 g, Protein 12 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 481 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 4 g

SALMON SPRING ROLLS WITH SESAME MISO SAUCE



Salmon Spring Rolls with Sesame Miso Sauce image

These spring rolls are a great way to clean out your vegetable drawer without turning on the stove. It only takes a few minutes to make this refreshing and healthy meal that will satisfy your hunger but won't weigh you down. Miso has such a strong flavor that pairs beautifully with fish, especially salmon. A little bit of miso goes a long way though, so save leftover miso paste other uses like salad dressing.

Provided by Min Kwon, M.S., R.D.

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 10

6 rice paper wrappers (22 centimeters in diameter)
6 ounces wild Alaskan canned salmon
1 cup shredded Napa cabbage
1/4 cup cilantro leaves, roughly chopped
1 medium carrot, thinly sliced (about 1 cup)
1 medium cucumber, thinly sliced (about 1 cup)
2 tablespoons white miso paste
1 1/2 teaspoons rice wine vinegar
1 teaspoon honey
1 teaspoon sesame oil

Steps:

  • For the spring rolls: Dip a rice paper wrapper into a bowl of warm water, making sure to wet all sides. Remove the softened and pliable rice paper and place on a clean surface. On the side of the wrapper closest to you add some salmon, cabbage cilantro, carrots and cucumbers. Fold the ends of the rice wrapper over the filling. Tuck the edge closest to you over the filling and continue to roll until it's closed and snug. Repeat with the remaining wrappers and ingredients.
  • For the sauce: In small bowl mix together 2 tablespoons water, the miso paste, vinegar, honey and sesame oil and stir well to combine.
  • Serve the spring rolls immediately with the sauce for dipping.

Nutrition Facts : Calories 318 calorie, Fat 4 grams, SaturatedFat 0 grams, Carbohydrate 49 grams, Fiber 3 grams, Protein 22 grams

SALMON SUMMER ROLLS WITH DIPPING SAUCE



Salmon Summer Rolls With Dipping Sauce image

A very fresh and delicious way to enjoy salmon, using rice paper for the wrapper. The ingredient list may look long, but it is mostly ingredients that you will have on hand. If you have never used rice paper before, this is a great way to learn how to use them. If you are not particular about making an even 16 rolls, go ahead and play with the amounts to use more or less of what veggies you want. The veggies add a delicious crunch and flavor to the rich salmon.

Provided by Nif_H

Categories     Summer

Time 35m

Yield 16 rolls

Number Of Ingredients 18

1/2 cup soy sauce
1/4 cup rice vinegar
1 tablespoon hoisin sauce
2 teaspoons sesame oil
1 teaspoon fresh rosemary, thinly sliced
2 teaspoons fresh ginger, finely chopped
2 teaspoons fresh garlic, finely chopped
2 teaspoons green onions, thinly sliced
1 lb salmon fillet, skinless
1 tablespoon olive oil (optional)
salt and pepper
2 tablespoons sesame seeds, toasted
2 cups jicama, cut into 2-inch-long matchsticks
2 cups carrots, cut into 2-inch-long matchsticks
2 cups napa cabbage, cut into thin strips
2 cups fresh bean sprouts
16 round rice paper sheets, 9 inch
pie plate filled with very warm water

Steps:

  • Dipping Sauce:.
  • Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
  • The Spring Rolls:.
  • Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
  • Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
  • Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
  • Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
  • Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
  • Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.

Nutrition Facts : Calories 70.1, Fat 2.2, SaturatedFat 0.3, Cholesterol 14.8, Sodium 550, Carbohydrate 5.2, Fiber 1.8, Sugar 2, Protein 7.6

SALMON SPRING ROLLS WITH CORIANDER DIPPING SAUCE



Salmon Spring Rolls with Coriander Dipping Sauce image

Categories     Fish     Ginger     Vegetable     Fry     Marinate     Cocktail Party     Lunar New Year     Vinegar     Lime     Salmon     Spring     Cilantro     Gourmet

Yield Makes 12 Spring Rolls

Number Of Ingredients 20

For Marinade:
1/4 cup seasoned rice vinegar
1/4 cup fresh lime juice
2 tablespoons chopped fresh coriander
1 teaspoon grated peeled fresh gingerroot
a 1-pound salmon fillet about 1 inch thick, skinned
For Dipping Sauce:
1/4 cup plus 2 tablespoons lime juice
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
2 1/2 teaspoons sugar, or to taste
1 tablespoon water, or to taste
2 teaspoons grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander
twelve 6 1/4-inch rounds of rice paper*
48 fresh coriander leaves (about 1/2 cup loosely packed)
4 tablespoons finely chopped scallion greens
vegetable oil for frying
Garnish: Coriander sprigs
Rice paper is available at Asian markets.

Steps:

  • To make marinade:
  • In a large bowl, whisk together marinade ingredients with salt and pepper to taste.
  • Cut salmon crosswise into 12 pieces, each about 2 1/2 by 1 inch, and add to marinade. Marinate salmon, turning pieces occasionally, 30 minutes.
  • Make dipping sauce while salmon marinates:
  • In a small bowl, whisk together all dipping sauce ingredients except coriander. (Coriander will be added just before serving.)
  • Remove salmon from marinade and pat dry.
  • Fill a small shallow baking pan or cake pan with warm water. Soak 4 sheets rice paper until very pliable, about 45 seconds. Carefully, stack soaked sheets, 1 at a time, between single layers of paper towels to drain, ending with a rice paper. Put 1 sheet of rice paper on a clean dry work surface, reserving dampened paper towel, and arrange 1 salmon piece crosswise on bottom half of sheet, leaving a 1-inch border on bottom edge and on each side. Top salmon with about 4 coriander leaves, 1 teaspoon scallion greens, and salt and pepper to taste. Roll up filling in sheet, folding in sides after first roll to completely enclose filling, and continue rolling. Wrap filled spring roll in reserved dampened paper towel to help form spring roll and keep it moist.
  • Make more spring rolls in same manner with remaining 3 soaked sheets. Transfer assembled rolls in dampened paper towels to a tray and repeat procedure with remaining 8 rice paper sheets, 4 at a time, and ingredients.
  • Carefully unwrap 4 spring rolls from paper towels. In a deep 12-inch non-stick heavy skillet, heat 1/4 inch oil over moderately high heat until hot but not smoking and fry 4 spring rolls, turning once, until golden brown and salmon is cooked through, about 3 minutes. Transfer spring rolls as fried with metal tongs to a baking sheet lined with paper towels to drain. Repeat procedure with remaining spring rolls.
  • Stir coriander into dipping sauce. Serve spring rolls as an hors d'oeuvre or first course with dipping sauce and garnish with coriander sprigs.

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