Steakhouse Salmon Salad Rolls with Spicy Peanut Sauce

Preparation Instructions

Prepare Salmon: Prepare Morey’s Steakhouse Alaskan Wild Salmon according to package directions. Let cool and flake into large chunks.

Assemble Wraps: For each wrap, soak a rice paper wrap in warm water for 5 seconds or until pliable; carefully transfer to plastic cutting board or work surface. Arrange lettuce leaf, rice noodles, 1 tbsp carrot, 1 tbsp cucumber, salmon, cilantro and mint in center of wrap, leaving a border around sides.

Roll Wraps: Firmly fold the bottom half of a wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining wraps, lettuce, noodles, carrot, cucumber, salmon, cilantro and mint. Tightly wrap each in with plastic wrap and refrigerate until ready to serve (up to 2 hours).

Prepare Peanut Sauce: In medium bowl, whisk together peanut butter with 1/3 cup boiling water until smooth. Stir in rice vinegar, soy sauce, brown sugar, sambal oelek, ginger and garlic. Refrigerate until ready to use.

To Serve: Remove plastic wrap and cut salad rolls in half, on an angle. Serve with peanut sauce for dipping.

Pro Tips: Rice paper wraps can sometimes be challenging to use. To simplify assembly, make sure all the filling ingredients are at the ready and soak the wrap only until pliable—it will continue to soften while you fill it.

These rolls are also delicious served with Thai sweet chili sauce.

Ingredients

• 4 fillets Morey’s Steakhouse Alaskan Wild Salmon
• 16 rice paper sheets
• 16 large leafy lettuce leaves
• 3 oz rice noodles, cooked according to package directions
• 1 cup matchstick carrots
• 1 cup matchstick cucumber
• 1/2 cup loosely packed fresh cilantro leaves
• 1/2 cup loosely packed fresh mint leaves
• 1/2 cup smooth natural peanut butter
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sambal oelek hot sauce
• 1 tbsp minced fresh gingerroot
• 1 clove garlic, minced