Forget boring chips and dip! These vibrant Salmon Summer Rolls are the perfect game-day treat. Cedar Bay grilled plank salmon gets elevated with tangy pickled red onions and a creamy cilantro dipping sauce. Rolling the rice paper might seem intimidating, but trust me, it’s easier than you think! These healthy and satisfying bites are sure to be a crowd-pleaser, and your friends will be begging for the recipe.
Cedar Bay Plank Salmon Summer Rolls
Yields: 8 servings Prep Time: 15 minutes
You will need:
- 4 + round rice papers
- 1 Cedar Bay Plank Salmon (cooked per instructions on packaging – BBQ at 430 degrees for approximately 20 minutes)
- Pickled Red Onions (recipe below)
- Fresh salad greens (such as spinach or romaine)
- Avocado slices
- Creamy Cilantro Dipping Sauce (recipe below)
Instructions:
- Prepare Rice Paper: Dip a single rice paper in lukewarm water for a few seconds until pliable. Place it on a clean cutting board.
Assemble Roll:
- Arrange a bed of greens in the center of the damp rice paper.
- Top with pieces of cooked plank salmon.
- Add a few slices of pickled red onion and avocado
- Roll together:
- Fold the Bottom: Fold the bottom edge of the rice paper over the fillings.
- Tuck in the Sides: Fold in the two side edges of the rice paper over the fillings, creating a “packet.”
- Roll Tightly: Roll the rice paper tightly and evenly, pressing down firmly as you go.
- Seal the End: Moisten the very tip of the rice paper with a little water to help seal the roll.
- Don’t Overfill: Overfilling will make the roll difficult to roll and may cause it to break.
- Cut and Serve: Cut each roll in half to create two servings. Serve immediately with Creamy Cilantro Dipping Sauce.
- Additional Servings: You can keep making more rolls until you run out of salmon! I estimated that one plank of salmon could make at least 8 whole rolls or 16 servings. Perfect for a party!
Pickled Red Onions
Yields: About 1 pint jar Prep Time: 10 minutes
Ingredients:
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1 cup water
- 1/2 tablespoon cumin seeds
- 1 teaspoon salt
- 1 tablespoon honey
Instructions:
- Blanch Onions: Place sliced onions in a bowl. Pour boiling water over them and let stand for 1 minute. Drain thoroughly.
- Make Brine: In a small bowl, combine apple cider vinegar, water, cumin seeds, salt, and honey. Whisk well to dissolve honey.
- Pickle Onions: Pack the blanched onions tightly into a clean pint jar. Pour the brine over the onions, ensuring they are completely submerged.
- Refrigerate: Cover the jar and refrigerate for at least 4 hours, or preferably overnight, before serving. The pickled onions will keep for several weeks in the refrigerator.
Creamy Cilantro Dipping Sauce
- Combine sour cream, chopped fresh cilantro, minced garlic, and a squeeze of lime juice in a small bowl.
- Season with salt and pepper to taste. Serve in little bowls so each guest can have their own dipping sauce.
Tips:
- For easier rolling, keep a damp cloth nearby to wipe your hands and the cutting board.
- If the rice paper starts to dry out while rolling, quickly dip it back in lukewarm water.
- Feel free to customize these rolls with your favorite vegetables and toppings.
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