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!

Recipe Ingredients:

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

2 T Betsy’s Best Cinnamon Peanut Butter

1 T sweet red chili sauce

2 T coconut milk

Step By Step Salmon Rolls With Thai Peanut Sauce Recipe Directions:

Step 1Preheat oven to 350 degrees F.

Step 2: Add the coconut milk, Thai curry paste, garlic, ginger, and sriracha to a large frying pan over medium-high heat and mix well.

Step 3: Add the salmon to the pan and let it poach for 10 minutes being careful not to overcook.

Step 4: 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.

Step 5: Let the salmon cool.

Step 6: Add the egg and Thai peanut sauce and mix well.

Step 7: Place 1 sheet phyllo dough on cutting board; brush with melted coconut oil.

Step 8: Top with 1 sheet phyllo and add one more layer.

Step 9: Repeat so you have 4 rolls with 3 layers each.

Step 10: Lay 4 oz of salmon down the middle of each phyllo set.

Step 11: Roll up and place, seam side down, on parchment- lined baking pan. B

Step 12: Brush the top with the rest of the coconut oil; bake 12 to 14 minutes being careful not to overcook.

Step 13: Enjoy!

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


Submit a Comment

Please rate*

Your email address will not be published. Required fields are marked *

Print Friendly, PDF & Email