Salmon Spring Rolls
Tamari-marinated salmon pairs with crisp seasonal vegetables in this spring roll with a sweet and spicy dipping sauce.
Servings
Produce
Red Onion (Organic)
1/2 0.25 Whole
Golden Beet
8 4 oz
Carrot (Organic)
3 1.5 oz
Swiss Chard
3 1.5 oz
Cucumber
11 5.5 oz
Green Beans
8 4 oz
Protein & more
Atlantic Salmon fillets
1 0.5 lb
Rice Paper Wrappers
1 0.5 Package
Sesame Seeds
.5 0.25 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Dipping Sauce
Mayonnaise
1/2 0.25 cup
Garlic
1 0.5 Clove
Smoked paprika
1 0.5 teaspoon
Raw sugar
1 0.5 tablespoon
Onion powder
1/4 0.125 teaspoon
Sea salt
1/4 0.125 teaspoon
Ketchup
1/8 0.065 cup
Water
1/8 0.065 cup
Sriracha
1/4 0.125 teaspoon
Tamari Marinade
Tamari
1/4 0.125 cup
Minced Garlic
2 1 teaspoon
Minced Ginger
2 1 teaspoon
Honey
2 1 tablespoon
Sea salt
1 0.5 To Taste
Black pepper
1 0.5 To Taste
Prep ahead (optional)
a. Remove stem ends of green beans; leave beans whole or snap bite-sized. b. Remove chard stems; halve leaves vertically. c. Peel and grate beets and carrots. d. Peel cucumber as desired; cut strips. e. Thinly slice red onion.
Instructions
1
Marinate the salmon:
a. Add salmon to a baking pan or small dish. Pour tamari marinade on top. Spoon over to coat fish in marinade. Set aside.
2
Cook sesame green beans:
a. In a large sauté pan over medium-high heat, add 1 tsp olive oil.
b. Add green beans (remove stem ends, snap bite-sized or leave whole) and ¼ tsp salt. Sauté until crisp-tender, about 4 minutes.
c. Add 1 tbsp sesame seeds and cook 1 minute to toast sesame seeds. Remove from pan and set aside until ready to serve.
3
Cook the salmon:
a. In the same large sauté pan over medium-high heat, add 2 tsp olive oil.
b. Add salmon top-side down. Cook about 3 minutes, or until top caramelizes, being careful not to burn the honey in the marinade.
c. Flip and cook another 7-9 minutes, or until cooked through.
4
Assemble spring rolls:
a. If you haven’t already, prep chard (remove stems, cut leaves in half vertically), red onion (thinly slice), beets (grate), carrots (grate), and cucumber (peel as desired, cut strips) before beginning spring roll assembly.
b. Using a fork, break up salmon into large chunks.
c. Fill a large bowl or baking pan with water. Dip one rice paper wrapper in water until pliable but not too soft, about 2-3 seconds. Lay wrapper flat on cutting board. (Wrappers will continue to soften as you work.)
d. In center of rice paper wrapper, add ½ chard leaf. Layer salmon on top, then a few slices of red onion. Drizzle with 1 tbsp spring roll sauce.
e. Next, add some beets and carrots. Finally, add cucumber.
f. Fold in ends of rice paper wrapper; roll or fold over long ends to seal. Repeat process until all fish and vegetables are used up.
5
Serve:
a. Add spring rolls to plate and serve sesame green beans alongside.
b. Garnish spring rolls with remaining sesame seeds. Serve any leftover spring roll sauce on the side for dipping.
Chef's notes
If you prefer more tender green beans, sauté for 2-3 minutes, then add ½ cup water or vegetable broth. Simmer until tender and broth reduces. Continue with recipe.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX