Fresh Salmon Spring Rolls
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
500 gram piece salmon, skin off
2 tablespoons soy sauce
Dipping sauce
1 teaspoon grated fresh ginger
1 clove garlic, crushed
2 tablespoons each sweet chilli sauce, soy sauce and lime juice
1 tablespoon fish sauce
1 teaspoon caster sugar
½ -1 teaspoon wasabi paste, or more to taste
To assemble
½ telegraph cucumber, julienne
8 snow peas, julienne
1 red capsicum, julienne
1½ cups bean sprouts
8-10 x 22 cm square Asian rice paper wrappers
METHOD
Salmon: Remove the pin bones from the salmon using tweezers. Cut into 1 cm thick slices then cut each piece into slim batons. Place in a bowl and toss with the soy sauce.
Dipping sauce: Combine all the ingredients in a bowl, adding wasabi paste to taste.
To assemble: Fill a wide shallow bowl with hot water and lay a tea towel on the bench in front of you. Soak a rice paper briefly in water until softened then place it on the tea towel. Don’t let the wrapper get too soft or it will disintegrate. Arrange a line of salmon, cucumber, snow peas, capsicum and bean sprouts across the bottom of the wrapper. Fold the bottom of the rice paper over the filling and roll up tightly into a long cylinder. Do not fold in the sides. Place each roll, as it is made, on a plastic wrap-lined tray, making sure they are not touching. Repeat with the remaining wrappers and filling. If you are not serving the rolls immediately, cover with plastic wrap and refrigerate.
To serve: Trim the ends of each roll with a sharp knife and cut into three pieces. Arrange on serving plates with a small bowl of dipping sauce.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!