Mongolian Salmon and Almond Vietnamese Rolls

 
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Ingredients
  • Coconut Almond Curry Dip
  • 1 cup mayonnaise (Greek yogurt or mascarpone)
  • 1 ounce miso paste
  • 1 ounce honey
  • 1 teaspoon Sriracha sauce
  • 1 teaspoon sweet chili sauce
  • 1⁄3 cup coconut cream
  • 2 ounces almond paste
  • 2 tablespoons curry paste
  • 1 ounce teriyaki sauce
  • 1 tablespoon rice wine vinegar
  • Juice from ½ lime
  • Mongolian Glaze
  • 1 teaspoon ginger
  • 1 teaspoon minced shallot
  • 4 lemongrass stalks, bruised
  • 1 jalapeño pepper, scored
  • ¾ cup brown sugar
  • 1⁄3 cup pineapple juice
  • 1⁄3 cup orange juice
  • Pinch red chili flakes
  • Pinch white pepper
  • Pinch cornstarch
  • 1 cup tamari (soy or teriyaki sauce)
  • 2 tablespoons canola oil
  • 1 (4-ounce) salmon filet, skin removed
  • Filling
  • Rice paper wrapper
  • 4 leaves red leaf lettuce
  • 2 tablespoons cooked rice sticks
  • 2 tablespoons julienned Jicama
  • 2 tablespoons julienned cucumber
  • 2 tablespoons julienned green papaya
  • 2 tablespoons julienned carrots
  • 2 tablespoons shiitake mushrooms, sautéed in truffle oil and teriyaki sauce
  • 2 tablespoons julienned purple kohlrabi or radish
  • 2 tablespoons julienned snap peas
  • 1 Thai basil leaf, sliced into a chiffonade
  • 2 tablespoons pea shoots
  • 3 ounces Mongolian glazed and cooked salmon, flaked

“I looked to Vietnamese cuisine for the roll, Chinese cuisine for the flash-seared, caramelized flavors of the Mongolian-style salmon, and Thai cuisine for the coconut curry and basil dip. The vibrant, exotic flavors combined with the crunch of the almonds, spicy citrus, and umami contrast of the fish.” Chef James Aptaki, Hilton Waikiki Beach, Honolulu

Yield: 2 servings

Coconut Almond Curry Dip

  1. In stainless steel bowl, whisk together all ingredients.
  2. Cover and chill until service.  

Mongolian Glaze

  1. In a bowl, whisk together all ingredients except salmon.
  2. Add salmon to coat.
  3. In a skillet or on a flattop grill, heat oil over medium-high heat.
  4. Drain and add salmon; cook until opaque, about 3 minutes per side, brushing with glaze before flipping.

Filling

  1. Dip rice paper in warm water for 10 seconds.
  2. Line rice paper with lettuce; stack remaining ingredients evenly across paper.
  3. Roll up tightly, tucking in ends. Cut in half; transfer to plate.
  4. Sprinkle crushed almonds over rolls.
  5. Serve with 2 ounces coconut almond curry dip in a ramekin.
  6. Garnish with edible orchids and banana leaves.