Salmon Avocado Salad Roll

Chef Vaibhav Bhargava has been in the industry for over 16 years now and has worked with some of the biggest conglomerates of the country. He has also had a successful stint with the ITC hotels, Jaypee group, Olive Bar and Kitchen Guppy by Ai, The Drunken Botanist, Vietnom and the Hyatt group.

Chef Vaibhav Bhargava possess both culinary and administrative skills in and his willingness to create new dishes and techniques has often found him recognition and has helped him become a versatile consultant chef with expertise in various forms of cooking.

He has many awards to his name, yet what comes across most beautifully is his humility!

 

 

SALMON AVOCADO SALAD ROLL

A gluten free and healthy way of eating salmon salad packed with omega 3 and proteins.

 

DIRECTIONS:

1. Cut carrot and cucumber into long thin strips.

2. Soak the vermicelli noodles in 500ml of hot water for 10 minutes and set aside with vegetables.

3. Heat a large saucepan with the sesame oil. Add the garlic, ginger, coriander and sweet chili sauce and fry off the paste for approximately 10 minutes, add the grated palm sugar and cook for a further 5 minutes.

4. Add fish sauce and tamarind concentrate and cook on low for 15 minutes before straining.

5. Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.

6. Place a slice of salmon, a slice of avocado, mint , coriander , noodles  and a little of the carrot and cucumber and onion on one end of the sheet and spread some sauce along on it .

7. Roll once, fold in sides and roll up.

8. Repeat with the remaining ingredients and serve with Dipping Sauce.

9. Dipping sauce- combine all ingredients in a small bowl.

 

 

HEALTHY : YES 

TIME : 10MINS 

SERVES : 4 PERSONS 

DIFFICULTY : EASY 

INGREDIENTS     QUANTITY

Carrot julienne 50gm

Lebanese cucumber, 

halved and seeded 100gm

Slices smoked salmon 500gm

Large avocado, sliced 200gm

Spring onions, sliced 100gm

Round rice paper 

sheets (16cm) 4pc 

Vermicelli noodles 100gm

Mint 40gm

Coriander 40gm

 

DIPPING SAUCE

Sweet chili sauce 100gm

Lime juice 30ml

Fresh coriander chop 20gm

Fresh mint leaves chop 10gm

Tamarind pulp 10gm

Palm sugar 10gm

Sesame oil 10ml

Fresh red chili chops 5gm

Fish sauce 15ml

Fresh ginger chops 5gm

Fresh garlic chops 5gm

 

Note: 

Serving size : 1 spring roll 

Calories : 127 

Total fat : 8gm

Saturated fat : 1gm

Protein : 10gm

Carbohydrates : 7gm