SALMON SPRING ROLLS WITH SESAME MISO SAUCE
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
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
GOLDEN FRIED SALMON SPRING ROLLS WITH LIME CHILI MAYO SAUCE
I received this recipe from my mother-in-law and they quickly became a guilty weekend pleasure. The sauce listed with it is incredible and compliments the spring rolls wonderfully. If you do like less heat, cut down the chili paste to 1 tablespoon or less. It says to cook them in a deep-fryer but we have cooked them very successfully in a pan with about 1-1 1/2 inches of vegetable oil. I hope you enjoy these as much as we do! UPDATE: The pictures accompanying this recipe are when we baked them and didn't fry them. For this healthier option just bake them at 350 degrees for about 10-15 minutes, flipping once.
Provided by cyaos
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the mayonnaise, chili paste and the lime juice. Add salt and pepper to taste. Set the sauce aside.
- Divide the salmon evenly into 8-12 portions. Try and slice them in 1 x 1 x 4 pieces (about the size and shape of a candy bar). If you can't make them all the same size you can mix and match smaller pieces to make a portion.
- Heat a deep-fryer filled with canola oil to approximately 350°F.
- Make a paste with the flour and water.
- Place your spring roll wrapper on an angle so that it is a diamond. Close to the bottom corner, place a portion of salmon, 1/2 tablespoon of garlic and ginger each and some cilantro.
- Carefully start to roll from the bottom corner wrapping around the salmon. When you are about halfway up the wrapper, fold in the side corners tightly and finish the roll.
- Smear a small amount of the flour paste at the top right corner and seal the roll shut.
- When you are close to serving the spring rolls, submerge them in hot oil about 4 at a time and cook until golden brown, or about 3-4 minutes.
- Serve with the mayo in dipping cups.
SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE
Steps:
- Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
- In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.
PAN-FRIED SALMON WITH WARM CHILLI ( CHILI ) LIME SAUCE)
My friend cooked this for us for dinner while visiting her. It's delicious. Remember an Aussie tablespoon contains 4 teaspoons. ETA I made this tonight using a whole side of salmon. I sprayed foil with oil, and wrapped the spepper sprinkled fish in it like a parcel. I cooked it in a hot oven for 12 minutes, then rested it for a few more. I made the sauce in a small pan and tossed the potatoes in the two tablespoons of oil that the salmon was to have been cooked in. The fish was so moist and the dish was delicious.
Provided by JustJanS
Categories Australian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook potatoes in salted water until just tender. Drain. Cool. Cut into thick slices.
- Combine potato, onion, coriander, parsley, salt and pepper in a bowl. Set aside.
- Pat salmon dry with kitchen paper, then rub half a teaspoon of pepper on both sides of each fillet.
- Heat remaining oil in a large pan over medium high heat. Cook fish skin side down for 3 minutes or until skin is crisp. Turn and cook for 1 or 2 minutes more or until cooked to your liking. Take care not to over cook and dry out the fish!
- Transfer the fish to a plate and cover loosly.
- Reduce heat to low, add cranberry jelly, chilli, sugar and fish sauce to pand. Simmer for 2 minutes then add 2 tablespoons lime juice and simmer 1 minute more.
- Place the salmon on plates, drizzle with the sauce and serve with potato salad over a few lettuce leaves.
Nutrition Facts : Calories 551, Fat 15.9, SaturatedFat 2.6, Cholesterol 92, Sodium 524.6, Carbohydrate 55.8, Fiber 5.5, Sugar 18.8, Protein 46.1
SALMON SPRING ROLLS WITH CORIANDER DIPPING SAUCE
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.
TUNA SPRING ROLLS WITH LIME/SOY SAUCE
Make and share this Tuna Spring Rolls With Lime/soy Sauce recipe from Food.com.
Provided by JustJanS
Categories Tuna
Time 20m
Yield 8 spring rolls
Number Of Ingredients 8
Steps:
- Cut the tuna into pieces 3/4 inch square, and 4 inces long.
- Spread each stick of tuna lightly with the wasabi paste, then roll lightly in the fresh herbs.
- Wrap each of these in a spring roll wrapper, moistening the edges with a littlewater to seal.
- Deep fry the spring rolls 2 or 3 at a time for 30-45 seconds-or until lightly golden-they will still be quite rare when you eat them.
- Drain on absorbent paper.
- Combine the lime juice and soy, and serve alongside the tuna in small dipping bowls.
JAPANESE SPICY MAYO SAUCE
Make and share this Japanese Spicy Mayo Sauce recipe from Food.com.
Provided by Jamilahs_Kitchen
Categories Japanese
Time 6m
Yield 1 dip, 2 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingrdients and enjoy.
FRESH LOBSTER SPRING ROLLS WITH LIME-GINGER VINAIGRETTE
Another recipe from Hawthorne House restaurant in SF. I will use shrimp with these since i cant bring myself to cook a live lobster lol
Provided by MarraMamba
Categories Lunch/Snacks
Time 41m
Yield 10 rolls
Number Of Ingredients 21
Steps:
- prepare the vinaigrette:.
- Place the egg yolk and water into the workbowl of a food processor and turn it on. Slowly add half of the oil then add the herbs and ginger then puree until the mixture becomes smooth. Add the vinegar then add the remainder of the oil. Finish with the lime juice then season to taste with salt and pepper.
- prepare the rolls:.
- Remove the lobster meat from the shell and dice into 1/2 inch pieces. Keep chilled.
- Peel the carrot and wash the cucumber. Cut the cucumber in half lengthwise and scoop out the seeds. Cut both the carrot and cucumber into thin julienne and reserve. Prepare the herb leaves by washing and spinning dry.
- Separate, wash and dry the leaves from the lettuce, discarding the dark green outer leaves. You will need one leaf for each roll. Lay the leaves down, concave side up on a clean work surface and assemble the remaining ingredients in each leaf starting with the herbs and finishing with the lobster and peanuts.
- Heat a 5 quart pot of water to a boil and add 1/4 cup rice wine vinegar. Dip a rice wrapper into the water for a second or two then lay out onto a damp towel. After it becomes soft, place the lettuce cup into the center and roll into a cylinder, tucking the ends in before the final roll.
- Chill well then slice the hard ends off and cut each roll into six equal slices. Drizzle the vinaigrette over the top and serve.
Nutrition Facts : Calories 288.3, Fat 24.6, SaturatedFat 4.2, Cholesterol 83.6, Sodium 210.3, Carbohydrate 3.2, Fiber 1.1, Sugar 0.9, Protein 14.6
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