I've seen cherry blossoms! Spring is here. Set aside the cold weather; cherry blossoms bring a happy Spring moment to my face. I haven't changed the design since I started blogging. Therefore, it is time for a change on I Just Love My Apron to welcome Spring. Thanks to my awesome friend who helped me create the design from start to finish. I have to say she's very patient with me. Thank you teerak! I hope you all like a new look of a I Just Love My Apron's new nest.
It's that time again with the 5 Star Make Over hosted by Natasha at 5 Star Foodie and Lazaro at Lazaro Cooks. This month's theme is fish. According to the rules, you can prepare the whole fish or portions, featuring a makeover of any classical preparation of fish, just find a sustainable fish and make it shine. Lazaro provided us a useful link for sustainable fish: Monterrey Bay Aquarium Seafood Watch if you have any questions about a certain fishy's sustainability.
To continue a roll theme for the makeover, I've made rolls again. I'm sure some of you have tried or known spring rolls or fresh rolls. They are made with rice wrappers and a variety of fillings. The fillings usually are tofu or shrimp with vegetables such as carrots, lettuce, basil, and vermicelli.
Larb is a Thai salad made with your choice of meat, mint, shallot, fish sauce, lime juice, and seasonings. You can eat it with rice or lettuce. Some make a lettuce cup as you might see on the blogosphere. The most common larb is chicken larb.
This time I combined both dishes into one and used Sockeye Salmon fillet, skinned. Sockeye is one of the "Best Choices" recommended by a Monteray Bay's website. I have to say it's delicious and a good combination of flavor. The salmon larb has bold flavor and is compromised of fresh wrappers and cucumber. You don't need a dipping sauce. That's to say how good it is. The rolling part is quite challenging since a rice wrapper is fragile. It takes a little practice and you will then get it consistently. The tips are to use 2 wrappers overlapping one another, and use a metal or smooth surface to work on your roll. I used a bamboo cutting board before and the wrappers really stuck to the board.
Salmon Larb Fresh RollsYield: 10 rolls
Ingredients:1 lb sockeye salmon fillet, skinned
salt, pepper, and olive oil
1/2 cup mint leaves
1/4 cup thinly sliced shallots
3 tbs fish sauce
1 tbs sugar
4 limes, juice
2 tsp cayenne pepper
1/3 cup rice powder
1/2 English cucumber, thick julienne
1 package dry rice wrapper
Large baking tray
- Use a paper towel to pat dry the fish. Make sure there's no bone. Season the salmon with salt and pepper and olive oil. Broil it for 10 mins.
- After letting the fish cool, shred it into small pieces.
- Add fish sauce, lime juice, sugar, rice powder, mint, and shallot. Mix well. Adjust seasonings.
- Prepare your work space and metal tray. I used large baking sheet upside down.
- Prepare warm water in shallot wide tray. Soak rice wrappers 2 at a time until they are getting to soft. Take them off and let water to rinse.
- Place one rice wrapper on a baking sheet and the second wrapper followed by overlapping the first one.
- Place lettuce at the very end close to your body, salmon mixture (about 2 tbs), topped with cucumber
- Roll it from the end, then roll on the sides to close a roll. Keep rolling till the end. See pictures.
- Keep rolling one by one until the salmon mixture is gone.
- Serve chilled. Cut it in half or bite size.
|Rice powder and rice wrappers|
|Salmon fillet after it's broiled for 10 mins|
|it's ok if they are not lined equally or roll like rock N roll!|