Salmon And Coconut Rolls With Asian Sauce Recipe

Name: Salmon And Coconut Rolls With Asian Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon loins; 1 lime juice and zest; sea salt; ground black pepper; 2 tablespoons peanut oil; 2 tablespoons onions chopped; 1 garlic clove; 1 teaspoon ginger grated; 2 tablespoons soy sauce not too salty; 2 tablespoons brown sugar; 1 teaspoon rice vinegar; 2 tablespoons ketchup; 5/8 cup grated coconut; 2 tablespoons cornstarch; 4 sheets filo pastry; peanut oil for brushing pastry

Servings: persons

2 salmon loins
1 lime juice and zest
sea salt
ground black pepper
2 tablespoons peanut oil
2 tablespoons onions chopped
1 garlic clove
1 teaspoon ginger grated
2 tablespoons soy sauce not too salty
2 tablespoons brown sugar
1 teaspoon rice vinegar
2 tablespoons ketchup
5/8 cup grated coconut
2 tablespoons cornstarch
4 sheets filo pastry
peanut oil for brushing pastry

1
Cut each salmon loin into four slices.
2
Put them in a bowl, sprinkle with the lime zest, and season with salt, pepper, and lime juice.
3
Cover with plastic wrap, and refrigerate for 30 minutes.
4
Preheat oven to 210 degrees Celsius.
5
Heat 2 tablespoons of peanut oil in a saucepan.
6
Add the chopped onion, and cook over low heat for 6-7 minutes, or until it is soft.
7
Add the chopped garlic, and cook for 1 more minute.
8
Add the ginger, soy sauce, brown sugar, rice vinegar, and ketchup. Cook for a few more moments, and grind the sauce with a hand mixer.
9
If you prefer, you can sieve the sauce to remove onion pieces.
10
Cut the sheets of filo pastry lengthwise, to the size of the salmon slices.
11
Mix the coconut with the cornstarch.
12
Spread out one of the strips of filo pastry, and brush it with oil.
13
Overlap with another strip, and brush with oil. Repeat the operation.
14
Coat salmon loin with the coconut and cornstarch mixture, and place it on one end of the filo pastry.
15
Wrap the pastry around the salmon, and place the roll on a baking tray lined with parchment paper.
16
Bake for 12 minutes, or until the rolls are golden.
17
Serve the rolls with the Asian sauce.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 salmon loins, 1 lime juice and zest, sea salt, ground black pepper, and more.

Yes, Salmon And Coconut Rolls With Asian Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon And Coconut Rolls With Asian Sauce

How did you like this recipe?

Frequently Asked Questions