Salmon Roll with Thai Peanut Sauce

Salmon Roll with Thai 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!

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!

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Summer Roll with Betsy’s Best Sauce

Summer Roll with Betsy’s Best Sauce

Summer, spring, winter, fall at Betsy’s Best we eat this recipe through them all! This light dish is fun to make but the dip is what makes this recipe delish. Dip the roll or drizzle inside, either way you do it is perfectly fine.

Recipe Ingredients:

2 T up Betsy’s Best Cinnamon Peanut Butter

4 rice paper wraps

½ cup shredded carrots

½ cup shredded cabbage

4 cooked shrimp, sliced lengthwise

½ avocado, sliced

2 Tbsp rice vinegar

2 Tbsp sweet chili sauce

½ tsp soy sauce (or liquid aminos)

 

 

 

 

 

 

 

Step By Step Summer Roll Recipe Directions:

Step 1On a wet paper towel, place two rice papers and wet with small amount of water.

Step 2: Flip rice papers over and wet other side.

Step 3: Place rice papers so they overlap by ½ inch.

Step 4: Lay ½ (4) shrimp strips along the center of the rice paper circles.

Step 5: Add ½ the avocado slices, ½ the shredded carrots and ½ the shredded cabbage.

Step 6: Fold the two ends together so they meet and stick in the middle.

Step 7: Roll starting with the flap closest to you toward the end.

Step 8: Press to seal. Repeat for next roll.

Peanut Butter Sauce Recipe Directions::

Step 1: Whisk together Betsy’s Best Cinnamon Peanut Butter, vinegar, chili sauce and soy sauce.

Step 2: Pour in bowl.

Step 3: Dip rolls in sauce.

Betsy’s Suggestion: Add some protein like shrimp, tofu, chicken, egg, or crab for a hardier snack or meal.

Step 7: Enjoy your summer roll with peanut butter sauce!

Betsy is an innovator.  Not everybody thinks of incorporating peanut butter into foods other than sandwiches.  With Betsy’s summer roll with peanut butter sauce recipe you will expand the way you think about using nut butters.

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