Asian summer rolls with salmon

Wash the chilli pepper, remove the stalk base, white ribs and seeds. Finely chop one half of the chilli pepper. Grate some ginger and garlic. Then mix all the ingredients for the marinade and season to taste.

Ingredients

1 units Chilli pepper, 250 ml Soy sauce, 1 tbsp Honey, 2 ml Lime juice, 1 tbsp Sesame oil

Peel and deseed the avocado and cucumber and cut into strips. Roughly pluck the herbs and finely slice the spring onion. Roughly chop the wasabi nuts.

Ingredients

1 units Avocado, 1 units Cucumber, 1 bundle Bunch of Asian herbs (e.g. coriander, Thai basil), 2 units Spring onions, 30 g Wasabi nuts

Place the salmon fillets in a little sesame oil in a pan or on the Tepan stainless steel grill, drizzle with a little marinade and cook on all sides over a medium heat. The salmon fillets are done when they are still slightly transparent in the middle but individual segments can be easily flaked off. Season generously with salt and pepper.

Ingredients

800 g Salmon fillets (200 g each)

Bring a pan of water to the boil for the sheets of rice paper. Hold the sheets in the hot water for 1–2 seconds then place on a plate.

Ingredients

8 units Rice paper sheets

Place pieces of salmon, a little marinade, avocado, herbs, spring onions, cucumber strips and wasabi nuts on the lower half of the sheets leaving an approx. 2 centimetre gap at each side. Fold the lower half up over the top half and fold in the sides. Roll up the summer roll and serve with the marinade as a dip.