Thai Salmon Roll with Peanut Sauce
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!
- 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
- 2 T Betsy’s Best Gourmet Peanut Butter with Cinnamon
- 1 T sweet red chili sauce
- 2 T coconut milk
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!