Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Red Curry Salmon Summer Rolls
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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 32 mg
- Sodium
- 437 mg
For this version of fresh, crunchy summer rolls we mixed canned salmon with flavorful red curry paste and other Thai-inspired ingredients to make a dish that’s light, easy and packed with flavor. The spicy salmon salad is rolled in rice paper with a rainbow of fresh vegetables, mango, chopped peanuts and basil leaves for a refreshing bite that’s full of texture and contrasting flavors. Serve the rolls as an appetizer or as the center of a light meal. And remember that summer rolls are an excellent way to take advantage of what you might have in the fridge — use leftover cooked salmon instead of canned if you have it and substitute other fillings or herbs that are handy.
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 6 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 214
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 12 g
- Cholesterol
- 32 mg
- Sodium
- 437 mg
Ingredients
Salmon and Dipping Sauce:
Rolls:
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Directions
- For the salmon and dipping sauce: Heat the coconut oil in a small skillet over medium heat. Add the shallot and cook until softened and starting to brown, about 2 minutes. Add the curry paste and 1/2 teaspoon brown sugar; stir until the mixture turns a shade darker, about 1 minute. (If there are any stuck-on bits, add a little bit of water and scrape to loosen.) Transfer to a medium bowl. Add the salmon, mayonnaise, 1 tablespoon lime juice, 1/4 teaspoon salt and a few grinds black pepper to the bowl and mix to combine. Set aside.
- To make the dipping sauce, combine 2 tablespoons water, the remaining 1 tablespoon lime juice, the remaining 2 teaspoons brown sugar, the fish sauce, garlic and Thai chile in a small bowl. Stir and set aside.
- For the rolls: Have all the roll ingredients next to your work surface along with the salmon mixture. Fill a shallow bowl wide enough to fit the rice paper with room-temperature water.
- Submerge one round of rice paper in the water for a few seconds and place on your work surface. It will still be stiff but should soften as it sits. Starting from the bottom third of the rice paper and working towards the middle, pile bands of lettuce, cabbage, mango, jicama and red bell pepper, leaving about an inch of space on either side. Top with about 2 tablespoons of the salmon mixture and 2 teaspoons chopped peanuts and a few basil leaves. Fold in the left and right sides of the rice paper and then roll up tightly like a burrito. Repeat with the remaining rice paper.
- Place the rolls on a plate spaced apart (to avoid sticking) and cover with a lightly damp kitchen towel until ready to serve. Serve the rolls whole or cut in half with the sauce on the side for dipping.
Cook’s Note
Depending on the brand and type of canned salmon, you might find bones and pieces of skin of varying size mixed in with the flesh. The largest of these should be removed since they could pose a choking hazard, but smaller pieces are safe to consume.
