Recipe: Salmon Spring Rolls with Macadamia Nut Pesto

Salmon Spring Rolls with Coriander Pesto

We love Spring Rolls and were trying to think of something that doesn't involve the usual shrimp version. Salmon is super flavorful and holds up well to the steaming, and the Macadamia Nuts give it a little Hawai'i feel. This can be an appetizer, or you can double the recipe and make a great main course. Serve with any number of dipping sauces: Ponzu or Teriyaki (look for our recipes here), Thai Sweet Chili Sauce, Hoisin ... the list is endless.

Ingredients (serves 4)

Rolls

1 lb Salmon fillet, cut into 12 equal pieces

1/2 Dry Sherry (see Notes)

Salt & Pepper to taste

2 Tbl minced Ginger (fresh is always preferable, but from a jar works in a pinch)

1-2 tsp Thai Fish Sauce (a Vietnamese brand like Red Boat also works well)

24 sprigs fresh Cilantro (see Notes)

12 round (10" approx) sheets of Rice Paper

Pesto (see Notes)

1 Tbl Lemon Juice (again, fresh is preferable)

2 Tbl chopped Macadamia Nuts

1 Tbl chopped Garlic

2-3 Tbl fresh Cilantro

2 Tbl Olive Oil

Directions

In a shallow, non-reactive bowl or pan combine the sherry, salt and pepper, ginger, and fish sauce. Add the salmon and let marinate for about an hour. Drain.

In a food processor, combine the lemon juice and nuts and pulse until you get a light paste. Add the garlic and cilantro and pulse until blended. Then pulse in the olive oil until thoroughly mixed (see Notes).

Lightly moisten one rice paper sheet at a time with warm water and let dry for about 30 seconds. Smear about 1 tsp of the pesto in the center and place a piece of the salmon on top. Top the fish with a few sprigs of cilantro, fold the ends towards the center, then roll away from you. Repeat.

Place the rolls in a steamer (preferably a traditional bamboo steamer (蒸籠)) and steam for about 2-3 mins until the fish is translucent.

Notes

1. You can also substitute a dry Sake for the Sherry.

2. In addition to the cilantro, you may want to add Mint, slivered Scallions, Daikon Sprouts, and/or julienned Carrots.

3. We always make a lot more of the pesto than called for in the basic recipe. We like to add more to each roll, plus any extra makes a nice accompaniment to the completed rolls.