Best Baked Salmon Roll With A Sweet Ponzu Sauce Recipes

SALMON ROLL

Steps:

• Prepare the biscuit dough as per package.
• Roll into rectangle 1/4 inch thick. Spread with soft butter.
• Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
• Roll up from the long side, turn cut side down, close the ends.
• Bake at 400 degF for 30 minutes.
• Service with parsley sauce.

PONZU SALMON

Steps:

• For the sauce:.
• Use a zester to remove the colorful outer rind from the grapefruit, the orange and the lime; save the zest on the side.
• If you don't have a zester, use a vegetable peeler to remove the rind, then cut it into julienne strips with a sharp knife.
• Juice the fruits and combine the juices.
• Put the sugar in a dry pan over medium-high heat and swirl the pan until the sugar has begun to dissolve; it will be caramel-colored.
• Pour in the fruit juice and step back because the mixture will boil and steam rapidly before settling into a steady boil.
• Boil for about 2 minutes, swirling the pan now and then to dissolve the caramelized sugar.
• When the caramelized sugar has dissolved, add the soy sauce and vinegar.
• Drop in half of the citrus zest that was set aside before the fruits were juiced and continue boiling the sauce for 2 or 3 minutes, or until it is slightly thickened.
• The zest may be left in or strained out.
• Serve the sauce warm or at room temperature.
• For the Salmon: Rinse the salmon fillets, pat them dry and sprinkle with the sea salt.
• Put a large, nonstick skillet over medium-high heat and allow the pan to preheat for 1 minute.
• Put the oil in the pan; it should be almost smoking-hot.
• Put the salmon skinned-side-up into the pan and allow the salmon to cook undisturbed for 4 to 5 minutes or until a crisp brown crust has formed on the underside of the fish.
• Turn the fillets and cook 5 minutes longer or until fish is just cooked through.
• Make a puddle of ponzu sauce in the center of four plates and plant the pan-seared fish fillets on top.
• Garnish the fish with reserved zest from a grapefruit, an orange and a lime.

SALMON SUMMER ROLLS WITH DIPPING SAUCE

Steps:

• Dipping Sauce:.
• Mix all sauce ingredients in a bowl. Set aside for the flavors to meld while you are making the spring rolls.
• The Spring Rolls:.
• Cook salmon in olive oil or a nonstick sprayed medium heat pan until cooked through, about 3 minutes a side, depending on the thickness. Sprinkle with salt and pepper to taste. Break salmon apart into medium chunks with a fork and let cool while you prepare your other ingredients.
• Get your ingredients ready so that they are separate and ready to grab for each roll. I split each ingredient pile into 4 so I can divide them more evenly between the 16.
• Set 1 rice paper sheet in very warm water in a pie plate and let sit for about 15 seconds, or until soft and pliable. Remove and set on counter or other flat space where you can place the rice paper. When you remove a sheet, add another one to the hot water while you make a roll, so it will be ready to use for the next one. You will have to replace the water a few times, as it cools.
• Add 1/16th of each of the ingredients vertically on the rice paper, taking up the center half of the sheet. Fold the top quarter and bottom quarter to meet at the center of the ingredients, overlapping slightly. Tightly roll the sheet from one side to the other to make a secure spring roll. The rice paper will automatically stick to itself to "glue" it together. There is a demo on Recipezaar with photos of another way to roll them. You can see it at http://www.recipezaar.com/bb/viewtopic.zsp?t=224922. Scroll halfway down the page to view the photos.
• Repeat until you have 16 rolls and place on a plate or baking tray as you go along. You can make these hours before a party if you wish.
• Cover with plastic wrap to store in refrigerator or serve immediately with dipping sauce.

SALMON SUSHI

Steps:

• Jellyroll fashion, roll up the ingredients in the following order.
• Place the dried seaweed on top of a bamboo mat.
• Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll.
• Roll tightly and slice into 4 pinwheels.