Forget the usual game-day chips and dip. These vibrant Salmon Summer Rolls are a fresh, satisfying, and impressive alternative that will have everyone asking for the recipe. Tender plank-grilled salmon is paired with tangy pickled red onions, fresh greens, and creamy avocado, all wrapped in delicate rice paper. A zesty cilantro dipping sauce ties it all together.

Yields: 8 rolls | Prep Time: 15 minutes | Cook Time: 20-25 minutes

Plank Salmon Summer Rolls

Ingredients

• For the Salmon Summer Rolls:
  • 1 plank-cooked salmon fillet (about 1.5 lbs), flaked into bite-sized pieces
  • 8 round rice paper wrappers (8.5-inch diameter)
  • 1 cup fresh salad greens (like spinach, arugula, or shredded romaine)
  • 1 ripe avocado, thinly sliced
  • 1/2 cup Pickled Red Onions (see recipe below)
  • 1/2 cup fresh cilantro leaves, for garnish (optional)
• For the Creamy Cilantro Dipping Sauce:
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon lime juice
  • 1 teaspoon honey or maple syrup
  • 1/4 teaspoon salt
  • A pinch of black pepper

Instructions

Prepare the Salmon: Cook the plank salmon according to the package directions, typically on a grill at 430°F (220°C) for 20-25 minutes, or until the salmon is cooked through and flaky. Let it cool slightly, then flake the meat into small pieces using a fork.

1. Make the Dipping Sauce: While the salmon cools, combine all the dipping sauce ingredients—yogurt, cilantro, lime juice, honey, salt, and pepper—in a small food processor or blender. Blend until completely smooth. Taste and adjust seasonings as needed. Set aside.
2. Prepare Your Rolling Station: Set up a clean, damp kitchen towel on your work surface. Arrange the flaked salmon, salad greens, avocado slices, and pickled red onions in separate bowls so they are easy to access.
3. Soften the Rice Paper: Fill a wide, shallow dish with warm water. Quickly dip one rice paper wrapper into the water for about 10-15 seconds, just until it becomes pliable but is not yet floppy.
4. Roll the Summer Rolls: Lay the softened rice paper flat on the damp towel. Place a small handful of salad greens in the center, followed by a few pieces of flaked salmon, a few slices of avocado, and a sprinkle of pickled red onions. Leave about an inch of space on the top and bottom of the wrapper.
5. Fold and Serve: Fold the bottom of the wrapper tightly over the filling. Next, fold in the sides, like a burrito. Finally, roll the wrapper tightly from the bottom to the top. The rice paper will be slightly sticky, helping to seal the roll.
6. Repeat and Enjoy: Repeat the process with the remaining ingredients. Cut the finished summer rolls in half on a diagonal for a beautiful presentation. Serve immediately with the creamy cilantro dipping sauce.

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.

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.