Grilled salmon rice paper rolls
Reduced salt soy sauce
Skinless salmon fillet(s)
300 g, (buy 2 x 150g fillets)
1 medium, deseeded, cut into matchsticks
1 large, cut into matchsticks
Rice paper roll wrappers
8 individual, (20cm diameter)
Baby spinach leaves
2 x 3 second spray(s)
- Combine half the hoisin sauce with half the soy sauce in a shallow glass or ceramic dish. Add the salmon and turn to coat. Cover and chill to marinate for 1 hour.
- Meanwhile, place sushi seasoning in a large shallow dish. Add cucumber and carrot and toss to combine. Cover and set aside for 20 minutes to pickle. Drain.
- Preheat a chargrill or barbecue on medium-high and lightly spray with oil. Chargrill the salmon for 2 minutes each side or until cooked to your liking. Set aside to cool. Break salmon into large flakes.
- Fill a bowl with warm water. Dip 1 rice paper sheet into the water for 5-10 seconds or until just soft. Place on a clean work surface. Lightly pat with paper towel to remove moisture. Place ⅛ of the spinach in the centre of the sheet. Top with ⅛ each of salmon, carrot mixture, coriander and mint. Fold up the sides and roll to enclose the filling. Repeat to make 8 rolls. Combine remaining hoisin and soy sauces and the peanuts in a bowl to make dipping sauce.