Game Day Bites: Cedar Bay Salmon Summer Rolls with Pickled Onions

Game Day Bites: Cedar Bay Salmon Summer Rolls with Pickled Onions

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:

 

  1. 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.
  2. Cut and Serve: Cut each roll in half to create two servings. Serve immediately with Creamy Cilantro Dipping Sauce.
  3. 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:

  1. Blanch Onions: Place sliced onions in a bowl. Pour boiling water over them and let stand for 1 minute. Drain thoroughly.
  2. Make Brine: In a small bowl, combine apple cider vinegar, water, cumin seeds, salt, and honey. Whisk well to dissolve honey.
  3. Pickle Onions: Pack the blanched onions tightly into a clean pint jar. Pour the brine over the onions, ensuring they are completely submerged.
  4. 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.

You may find Cedar Bay products here:  https://cedarbaygrilling.com/

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