Popsie's sushi-grade wild caught Alaska Sockeye salmonĀ make these sushi-like roll-ups a delicate, delicious treat.Ā Ā These fresh summer rolls are a great way to keep the heat out of the kitchen. Because Popsie's fish is sushi/sashimi grade, using it raw in dishes like this one is totally safe and delicious!
Wild Alaska Salmon Summer Rolls with Honey Mustard Sauce
Servings: 4Ā Ā Ā Ā Ā Ā Ā Ā Ā Ā Prep Time: 45 minutesĀ Ā Ā Ā Ā Ā Ā Cook Time: 0 minutes
Author: Alaska Seafood Marketing Institute
Ingredients
For the rolls
- 1 (6 oz portion)Ā Popsieās 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 tbspĀ fresh lemon juice
- 1 tbsp canola oil
- Salt and pepper, to taste
- Fresh dill
Directions
Step 1: Prep ingredients
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Cut bell pepper, cucumber and carrots into narrow strips or sticks.Ā
- 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
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One at the time, wet the rice sheets in lukewarm water on a shallow plate.
-
Ā
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.