Fresh Salmon Summer Rolls
Elegant and Light Salmon Summer Rolls Perfect for Entertaining Guests
Enjoy a refreshing and light Salmon Summer Roll experience. The preparation is straightforward, making it an easy and simple dish to prepare at home. Customize with your favorite ingredients for an even more delightful wrap. Its clean and subtle flavor profile is truly satisfying.
Main Ingredients- Fresh Salmon Fillet 150g
- Coarse Salt, to taste
- Mixed Salad Greens 100g (e.g., Romaine, Lettuce, Baby Greens)
- 1 Fresh Onion
- Horseradish Sauce (see separate recipe)
- Rice Paper Wrappers 8-10 sheets
Spicy & Sweet Horseradish Sauce- Mayonnaise 4 Tbsp
- Allulose 3-4 Tbsp (or sugar, corn syrup)
- Finely Minced Onion 1/2
- Cream Cheese 1 Tbsp (optional)
- Salt, a pinch
- Pepper, a pinch
- Fresh Lemon Juice 1-2 Tbsp (or minced pickles)
- Mayonnaise 4 Tbsp
- Allulose 3-4 Tbsp (or sugar, corn syrup)
- Finely Minced Onion 1/2
- Cream Cheese 1 Tbsp (optional)
- Salt, a pinch
- Pepper, a pinch
- Fresh Lemon Juice 1-2 Tbsp (or minced pickles)
Cooking Instructions
Step 1
Enhancing Salmon Flavor Through Curing
Step 2
Step 1: Prepare the salmon for curing. Place the salmon fillet on a clean sheet of plastic wrap. Sprinkle coarse salt evenly on both sides of the salmon. Coarse salt is preferred over fine salt as it slows down the osmosis process, preventing excessive salt absorption, and helps to enhance the salmon’s umami during the 30-minute to 1-hour curing period.
Step 3
Wrap the salmon tightly with the plastic wrap to prevent any contact with air. Once sealed, refrigerate for 30 minutes to 1 hour to cure. This process will tenderize the salmon and deepen its flavor.
Step 4
After curing, gently rinse the salmon under cold running water to remove the excess salt. Be careful not to rub too hard, as the goal is simply to wash off the salt.
Step 5
Pat the salmon dry thoroughly with paper towels. Any remaining moisture can affect the texture of the salmon.
Step 6
Step 2: Kombu Curing for Smoky Aroma and Depth (Optional). If you are not particularly sensitive to fishy smells, you can skip this step. Wrapping the salmon with rehydrated kombu (kelp) and refrigerating for 24 hours will infuse a subtle oceanic aroma, resulting in a more complex flavor. (Skipped in this recipe)
Step 7
Prepare Sauce Ingredients: Gather the ingredients that will define the taste of your horseradish sauce: fresh onion, lemon, mayonnaise, allulose (or sugar), cream cheese (optional), salt, and pepper. If fresh lemon juice is unavailable, minced pickles can add a nice tanginess. Allulose can be substituted with sugar or corn syrup. Cream cheese adds richness and creaminess but is optional.
Step 8
Finely mince the onion. Smaller pieces will create a smoother sauce texture.
Step 9
To mellow the sharpness of the minced onion, soak it in cold water for at least 10 minutes. This step neutralizes the pungent flavor, resulting in a milder sauce.
Step 10
Cut the fresh lemon in half and squeeze out the juice. Strain it through a sieve to remove any seeds or pulp, ensuring you have clear lemon juice.
Step 11
Drain the minced onion from the cold water using a fine-mesh sieve. Squeeze out as much water as possible; excess moisture can dilute the sauce.
Step 12
Making the Delicious Horseradish Sauce
Step 13
Combine all the prepared sauce ingredients (mayonnaise, allulose, minced onion, cream cheese, salt, pepper, lemon juice) in a bowl. Stir well until everything is evenly incorporated. Ensure a smooth and uniform mixture.
Step 14
Finally, season the sauce with salt and pepper to taste. Adjust the sweetness and sourness according to your preference to achieve the perfect balance.
Step 15
Prepare the Salmon: Get your salmon fillet ready. Place it on a cutting board and slice it lengthwise into two halves, cutting towards the center. This shape is ideal for placing in summer rolls.
Step 16
Slice the prepared salmon into pieces less than 1cm thick. Slices that are too thick can be difficult to wrap neatly.
Step 17
Prepare Salad Ingredients: Get your fresh salad greens and thinly sliced onion ready. Using a pre-shredded cabbage salad mix from the store is convenient and helps reduce food waste. Incorporating a variety of leafy greens will add color to your rolls.
Step 18
Assemble the Summer Rolls: Dip a rice paper wrapper in warm water for about 10 to 15 seconds until it becomes pliable. Be careful not to oversoak, as it might tear.
Step 19
Carefully place the softened rice paper wrapper onto a clean plate or cutting board.
Step 20
Arrange the salmon slices attractively on the rice paper. Make sure to use an amount of salmon that fits within the size of the wrapper.
Step 21
Drizzle a generous amount of the prepared horseradish sauce over the salmon to add flavor.
Step 22
Add a portion of the thinly sliced onion on top of the salmon for a crisp texture.
Step 23
Finally, pile on a generous amount of fresh salad greens.
Step 24
Once all the fillings are inside, fold in both sides of the rice paper wrapper to secure the ingredients and prevent them from spilling out.
Step 25
Starting from the bottom edge, roll the wrapper upwards tightly, ensuring the ingredients don’t burst out. Roll it up like a burrito or a Swiss roll to create a neat summer roll.
Step 26
Arrange the finished salmon summer rolls beautifully on a serving plate. Serve with extra horseradish sauce on the side for dipping, if desired. Enjoy this fresh and healthy meal!
