Sesame seared salmon and asparagus rolls
3
Points®
Total time: 1 hr 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Soy and sesame grilled salmon rolls filled with vegies and fresh coriander rolled up in large wombok leaves.
Ingredients
Sesame oil
2 tsp
Reduced salt soy sauce
60 ml, (1/4 cup) plus 2 tbs extra for dipping
Skinless salmon
300 g
Vermicelli rice noodles
50 g
Sesame seeds
1 tsp, lightly toasted
Fresh coriander
2 tbs, chopped
Asparagus
16 spear(s), trimmed, halved
Chinese cabbage (wombok)
4 cup(s), (8 large leaves)
Red capsicum
1 small, thinly sliced
Carrot(s)
1 medium, shredded
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine sesame oil and 1 tablespoon soy sauce in a shallow glass or ceramic dish. Add salmon and turn to coat. Cover and chill in fridge for 1 hour to marinate.
2
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Chargrill salmon for 2 minutes each side or until cooked to your liking. Set aside to cool. Break salmon into large flakes.
3
Meanwhile, cook noodles following packet instructions or until tender. Drain and cool under cold water. Drain. Place noodles in a bowl. Using scissors, cut noodles into 5cm lengths. Add sesame seeds, coriander and 2 teaspoons soy sauce and toss to combine.
4
Cook asparagus in a medium saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold running water. Drain.
5
Place ¼ of noodle mixture in the centre of each wombok leaf. Top with salmon, asparagus, capsicum and carrot. Fold up sides and roll leaves to enclose filling. Serve with extra soy sauce.
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