Monday, September 12, 2011

Salmon and Red Pepper Spring Rolls

Here is a great finger food dish that you can prepare ahead of time and just do the final cook in the oven before serving. Alternatively you can make bigger rolls for a lunch dish.


Ingredients
500g fresh boneless, skinless salmon fillet
4 tsp dukkah
Zest of a lemon
2 Tbsp chopped coriander
Flesh of one large roasted red pepper cut into 8 pieces
8 spring roll wrappers

Method
1  Cut salmon into batons about 10cm x 3cm.
2  Place one baton on the centre of each spring roll wrapper. Sprinkle with half a tsp dukkah, a little lemon zest and coriander, and top with a piece of roasted pepper.
3  Fold in ends and roll up like a fat cigar. Place on a plate and chill until ready to cook. Make 8 rolls.
4  Heat oil in frypan and brown rolls over medium heat for about 2 mins each side.
5  Transfer to a 200oC oven and bake for 5 mins until golden brown and crispy.

Serve with the following dipping sauce – 3Tbsp sweet chilli sauce, 1 Tbsp fish sauce, 1 tsp grated ginger, and juice of half a lime all mixed together.

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