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Spicy Ponzu Glazed Avocado Salmon Spring Roll Recipe

Beyond the traditional fish sauce and mint flavors of Vietnamese and Asian spring rolls, these Spicy Ponzu Glazed Avocado Spring Rolls made with a fresh baked salmon filet contrast a medley of flavors from sweet coconut avocado cream to a hot and tangy ginger Thai chili Ponzu sauce.

Recipe courtesy of James Bartlett, Whitsons Culinary Group, Islandia, New York

Recipe is designed for foodservice use and is not intended for consumer scaling of less than 12 servings.

Re-Calculate: Ingredients

Ingredients:
  • Ponzu Sauce (recipe follows)
  • Marinated Salmon (recipe follows)
  • Coconut Avocado Cream (recipe follows)
  • 12 each rice paper sheets
  • 3 oz. watercress leaves
  • 1 1/2 each ripe, Fresh Hass Avocados, peeled, seeded* and each half cut into fourths
  • 4 oz. bamboo shoots, drained
  • 12 oz. rice noodles, cooked, chilled, drained
  • 2 Tbsp. Sriracha (for roll assembly), additional optional for garnish
Ponzu Sauce – Yield: 3 ¾ cups
  • 1 1/2 cups soy sauce
  • 4 each Thai chile peppers, dried
  • 1 1/2 cups orange juice, fresh (Valencia preferred)
  • 3 Tbsp. fresh ginger, pureed
  • 4 1/2 Tbsp. rice vinegar
  • 3/4 cup water, cold
  • 4 1/2 Tbsp. cornstarch
Marinated Salmon – Yield: 12 pieces
  • 24 oz. salmon filet, boneless, skinless
  • 2 1/2 cups Ponzu Sauce
Coconut Avocado Cream – Yield: 2 ½ cups
  • 2 each ripe, Fresh Hass Avocados, peeled and seeded*
  • 8 oz. coconut milk
  • 2 oz. pineapple juice
  • Salt and pepper to taste
Instructions:
  1. Assembly:
    Assemble rolls one at a time. Begin by placing one sheet of rice paper in a bowl of warm water for 5 to10 seconds, until soft. Place flat on a cutting board and assemble roll working quickly.
  2. Place ingredients in the center of the rice paper in this order: Marinated salmon, watercress, sliced avocado, bamboo shoots, rice noodles, Sriracha.
  3. Fold in the sides to the center and roll (like rolling a burrito or wrap). This is a very full spring roll.
  4. Serve cold spring roll sliced in half diagonally on a plate garnished with Coconut Avocado Cream, Ponzu Sauce that was reserved for dipping and optionally additional Sriracha.
Ponzu Sauce
  1. Mix together soy sauce, orange juice, ginger, chiles and rice vinegar in a sauce pan.
  2. Make a slurry of water and cornstarch.
  3. Heat soy sauce mixture and add slurry while stirring. Cook over medium heat until thick.
  4. Remove from heat and refrigerate to cool. Divide into 1 1/4 cups for dipping and 2 1/2 cups for marinade (one-third to two thirds ratio).
Coconut Avocado Cream
  1. Place avocado in a food processor and puree.
  2. Add coconut milk and pineapple juice and blend. Season to taste with salt and pepper. Refrigerate.
Marinated Salmon
  1. Cut salmon into 2 oz. pieces
  2. Gently coat salmon with Ponzu Sauce set aside for marinade, and put in the refrigerator to marinate for 30 minutes.
  3. Place marinated salmon on well-oiled sheet pan and bake at 500 degrees F for about 10 minutes, until fish is cooked and sauce has formed a golden crust. Gently transfer fish and place in refrigerator until cold.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Spicy Ponzu Glazed Avocado Salmon Spring Roll Recipe
 
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