Coho Salmon Summer Rolls With Cashew Dipping Sauce
July 6th, 2022Your New Go-To Salmon Summer Roll Recipe
I could easily eat these coho salmon summer rolls every day, especially in the heat of the summer when I crave food that’s light and fresh. Served with a homemade cashew dipping sauce, they’re savory and indulgent without feeling heavy.
While salmon summer rolls require some advanced prep in terms of slicing all your ingredients, they’re worth every minute that you put in. And once your ingredients are ready, the summer rolls come together quickly. The rounds of rice paper simply need to be soaked, not cooked — which, by the way, makes this a practically no-cook recipe if you already have leftover salmon in the refrigerator.
Once you get the hang of how to make summer rolls, you can get as creative or as simple as you’d like. The vegetables listed below in the recipe are simply suggestions. They can easily be swapped with some crunchy vegetables that are more readily available or in season in your region.
About Chef Amanda Elliot: Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.
Coho Salmon Summer Rolls With Cashew Dipping Sauce
By Wild Alaskan Company
Prep time
30 minutes
Cook Time
10 minutes
Total time
40 minutes
Yield
2-4 servings
Ingredients
- 2 (6 oz.) portions coho salmon or sockeye salmon
- 1 teaspoon salt, plus more to taste
- 2 teaspoons sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame seeds
- 1 teaspoon high-heat cooking oil
- For the Cashew Dipping Sauce:
- 1 cup cashews
- 2 teaspoons fish sauce
- 1 cup water
- ½ cup tahini
- 1 tablespoon agave or honey
- 2 cloves garlic
- 1 cup cilantro
- For the Summer Rolls:
- 1 small red bell pepper, julienned
- 1 carrot, julienned
- 1 small cucumber, julienned
- 1 turnip, julienned
- 1 avocado, halved and sliced
- ½ cup basil, whole leaves
- ½ cup mint, whole leaves
- 1 cup little gem lettuces or romaine hearts, whole leaves
- 5 ounces, bun rice noodles, cooked according to package
- 1 package of round rice paper wraps
Instructions
1. For the fish, pat fillets dry with a clean kitchen towel or paper towel, then season with salt and place in a bowl. Combine sesame oil, soy sauce, brown sugar, sesame seeds, and cooking oil, then pour over fillets and let marinate for a minimum of 15 minutes or maximum of 2 hours.
2. Heat a medium sauté pan over medium-high heat. Add enough cooking oil to just cover bottom of pan. When sizzling hot, place fish skin-side down, along with marinade, and cook for approximately 3-4 minutes per side. Salmon is medium when internal temperature registers at 125F on an instant-read thermometer. Set aside to cool. Once cool, flake fillets and set alongside your vegetable prep.
3. For the cashew sauce, combine cashews, fish sauce, water, tahini, agave, garlic, and cilantro in a blender and blend until smooth. Adjust seasoning as desired and set aside.
4. Prep the rice paper rolls. Arrange your mise en place of julienned vegetables and herbs. Fill a large pan or dish with water. Dip each round of rice paper into the pan of water for 20 seconds per side and then place on cutting board. Rub each side with your hand to flatten.
5. Place a small amount of each ingredient across the center of the rice paper — noodles, pepper, carrots, cucumber, turnip, avocado, a few leaves of mint and basil, one leaf of little gem and 1 ½ ounces of flaked salmon. Make sure to leave about an inch of rice paper free on the end of this line of filling. This gives you space to tuck in your rice paper to close off one end like a burrito. Once this end is folded up onto the filling, roll up the wrap like a burrito (lengthwise) until it is a tight cylinder. To ensure that there are no tears in the rolls, you can follow the instructions for dipping the rice paper and double wrap each roll.
6. Follow these steps until you have 8 double-rolled summer rolls. You may line up each finished roll on a flat plate or sheet tray, making sure to leave space between each roll so that they don’t stick together. Cover them with a damp towel or paper towel until you are ready to serve to ensure they don’t dry out. Serve immediately with cashew sauce, drizzling it into the tops of the rolls or using it as a dip.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
