Asian summer rolls with salmon

Asian summer rolls with salmon


To create the marinade, combine all the ingredients and season to taste. 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.

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. 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.

For four people

  • 800 g salmon fillets (à 200g)

  • A little sesame oil

  • Salt and pepper

  • Sheets of rice paper

  • 1 avocado, peeled, de-stoned and sliced

  • 1 bunch of Asian herbs (e.g. coriander, Thai basil), roughly plucked

  • 2 spring onions, finely sliced

  • 1 cucumber, de-seeded and cut into fine strips

  • 1 handful of wasabi nuts, coarsely chopped


For the marinade:

  • 250 ml soy sauce

  • 1 tbsp honey

  • 1 dash of lime juice

  • 1 tbsp sesame oil

  • 1 chilli pepper, finely sliced

  • A little finely grated ginger and garlic to taste


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