Salad rolls are such a versatile meal option that you can customize according to your taste. This sesame salmon version is high in good fats and has a nice balance of flavour. Traditionally salad rolls are served filled with rice vermicelli, but these ones are heavy on the veg & protein instead of noodles. However you can add them back in if you like.
- 2 pounds of salmon fillets, baked & cooled
- 2 cups chopped romaine lettuce
- 1 teaspoon olive oil
- Salt & Pepper
- 1/4 cup Hoisin sauce
- 1 teaspoon sesame seeds
- 12 rice paper wrappers
Brush the salmon and bake it in the oven at 350 degrees for 8-10 minutes until done. Flake into bite sized pieces and cool in the fridge until ready to use. Toss the lettuce with the olive oil and salt & pepper. Soak the rice paper wrappers in hot water for 1-2 minutes until soft. Remove with tongs and using your fingers, smooth out any excess water and place on a clean work surface. Place a line of the greens near the bottom of the rice paper, leaving room to roll up. Next top with salmon, a drizzle of hoisin sauce and sprinkle with sesame seeds. Wrap up burrito style and serve with additional hoisin sauce if desired.