Wild Alaska Salmon Summer Rolls with Honey Mustard Sauce

Ingredients

For the rolls

• 1 (6 oz portion) Popsie’s Wild Caught Alaska Sockeye salmon
• 1/4 cucumber
• 1 avocado
• 1/2 red bell pepper
• 1 carrot
• 20 fresh mint leaves
• 2 oz rice noodles
• 10-15 rice paper sheets

For the sauce

• 3 tbsps medium hot mustard
• 1 tbsp honey
• 2-3 tbsps plain Greek yogurt
• 1/2 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tbsp canola oil
• Salt and pepper, to taste
• Fresh dill

Directions

Step 1: Prep ingredients

• Cut bell pepper, cucumber and carrots into narrow strips or sticks. 

• Pluck the mint leaves from the stem.
• Cut the wild salmon into thin strips, skin removed.
• Pour boiling water over the rice noodles and let them stand (according to package instructions).

Step 2: Assemble summer rolls

• One at the time, wet the rice sheets in lukewarm water on a shallow plate.

•  

  Soak until rice sheet is pliable.
• Layer mint, wild Alaska salmon, rice noodles and vegetables of choice in the center. Be careful not to add too much filling.
• Begin to roll the summer roll by folding the top and bottom ends inward and finally roll into a roll.
• Repeat with remaining rice sheets and filling.

Step 3: Make the sauce

• For the honey mustard sauce, mix all the ingredients together. For a less intense flavor, add more yogurt.