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Thai Salmon Roll with Peanut Sauce

A delicious recipe for salmon rolls with a Thai peanut sauce that features Betsy's Best Gourmet Peanut Butter

Think outside the box on how you use a gourmet peanut butter.  A savory and unique dish will deliver some wonderful flavors as the heat and sweet balance the taste buds.  Enjoy this Thai salmon roll recipe with a squeeze of lemon and a fresh green salad for a meal that will appeal!

Salmon Filling

  • 1 lbs of raw salmon, pin bones and skin removed
  • ½ c canned coconut milk
  • 2 T red Thai curry paste
  • 2 cloves garlic, finely minced
  • ½ inch piece of ginger, finely minced
  • 1 tsp sriracha
  • 1 large egg, beaten
  • ¼ c flour or gluten free flour
  • 1 T coconut oil
  • 12 sheets phillo dough

Thai Peanut Sauce

 

Preheat oven to 350 degrees F.

Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well. Add the salmon to the pan and let it poach for 10 minutes being careful not to overcook. Break the salmon into pieces using a wooden spoon and continue to cook another 5 minutes until the pan has just a little sauce at the bottom. Let the salmon cool.  Add the egg and Thai peanut sauce and mix well.

 

Place 1 sheet phyllo dough on cutting board; brush with melted coconut oil. Top with 1 sheet phyllo and add one more layer. Repeat so you have 4 rolls with 3 layers each. Lay 4 oz of salmon down the middle of each phyllo set. Roll up and place, seam side down, on parchment- lined baking pan. Brush the top with the rest of the coconut oil; bake 12 to 14 minutes being careful not to overcook.

Please comment below after you have enjoyed this delicious salmon roll with Thai peanut sauce recipe!


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