Atlantic Salmon Summer Rolls
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table.
Atlantic Salmon Summer Rolls are one of my favorites for a light dinner on a hot late-summer night and can be used as an appetizer as well. For this recipe I used DuckTrap salmon, a Maine-based brand known for its Atlantic salmon. Founded in the late 1970s, the company has grown from a small local smokehouse into a nationally distributed producer. Its salmon is never sold frozen, so it can be used immediately or put into your freezer to keep on hand for later use. For a beautiful touch in Atlantic Salmon Summer Rolls, forage in your garden for small edible flowers like nasturtiums or mint flowers.
Ingredients
For the salmon:
- Two 6-ounce Ducktrap Atlantic Salmon fillets
- Light olive oil, as needed
- Salt and freshly ground black pepper, as needed
For the sweet and sour sauce:
- 237 ml (1 cup) distilled white vinegar
- 198 grams (1 cup) granulated sugar
- 118 ml (1/2 cup) sweet chili sauce
- Pinch of salt
For the peanut sauce:
- 2 tablespoons smooth peanut butter
- 2 tablespoons hoisin sauce
- 60 ml (1/4 cup) milk
To assemble the summer rolls:
- 2 orange and 2 yellow carrots, peeled and julienned
- Half a red and half a yellow pepper, julienned
- Half an English cucumber, julienned
- 6 red radishes, sliced
- 6 stalks scallions (green onions), chopped
- 2 red serrano chilies, chopped
- A handful of spring mix lettuce
- 118 ml (1/2 cup) fresh basil leaves
- 118 ml (1/2 cup) fresh mint leaves
- 118 ml (1/2 cup) cilantro leaves
- Red cabbage, finely chopped, as needed
- 1 lime, cut into wedges
- 1 package spring roll wrappers (Vietnamese Rice paper wrappers)
- Edible flowers; basil flowers, mint flowers and nasturtiums
Preparation
1. For the salmon: Preheat oven to 205°C (400°F). Line a baking dish with parchment paper and arrange the salmon fillets on top. Coat lightly with olive oil, and season with salt and pepper. Bake until opaque in the center, about 25 minutes. Remove from the oven and allow to cool. Cover and refrigerate until chilled.
2. For the sweet and sour sauce: In a small sauce pan over medium-low heat, combine the vinegar, sugar, chili sauce, and salt. Bring to a simmer and stir until the sugar has dissolved, about 5 minutes; let cool.
3. For the peanut sauce: In a small bowl stir together the peanut butter and hoisin sauce. Add the milk and stir until smooth.
4. To assemble the rolls: Fill a wide shallow bowl with an inch or two of lukewarm water. Place a spring roll wrapper in the bowl just until soft, about 10 seconds. Remove from water and place flat on work surface.
5. Slice the chilled salmon into thin narrow strips. Place in the middle of the wrapper, leaving space on all four sides. Top the salmon with sprigs of herbs and julienned vegetables. Fold up the bottom to cover the filling, then fold in the two sides. Firmly but gently roll upwards to form a neat and compact shape. Arrange on a platter and garnish with lime wedges. Serve with sweet and sour sauce and peanut sauce passed in bowls.
Jayn Paardenkooper
Jayn is a former chef that loves everything about cooking, from photographing her culinary creations to setting a beautiful table and sharing them with friends and family. She draws her inspiration from her garden, local produce stands, her favorite specialty grocery store, culinary shows and gourmet magazines. She is a dental hygienist by day and enjoys getting in her home kitchen by night to play and create. When she isn’t cooking she and her husband love to travel and are avid wakesurfers!
P.S. Don’t forget to floss!
