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Tuesday, March 29, 2011

Salmon Larb Fresh Rolls

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 Rolls
Yield: 10 rolls

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
Iceberg Lettuce
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!

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Lazaro Cooks! said...


You a complete star. First, the new blog look is fresh, clean, just gorgeous. Job well done by both you and your friend.

Lovin' the rolls. My kind of flavor profile and executed beautifully. Nice touch of mint, good contrast with the cayenne.

Sustainable fish done right, thanks for getting the good word out and for all your support of organics and sustainability.

She's Cookin' said...

You've "springified' your blog, too! Love the fresh clean look - that aqua color is one of my favorites! I so want to redo my blog but need to hire someone to do it. But back to the rolls - you know I loverolls and salmon! Beautiful contrast of flavors and textures - I have become very conscious of buying only sustainable fish. Great job!

Magic of Spice said...

Love it, love it, and love it! Both the gorgeous rolls and your new look! The photos are fantastic as well...Making us all hungry for salmon rolls! More thumbs up than I have thumbs for sure :)
Happy Spring!

Pacheco Patty said...

Love your new look Tanantha!
I always order Chicken Larb at a Thai restaurant, I know I need to branch out;-) I like your take on this classic Thai recipe and I always learn something new from you. I'm so glad you love your apron and thank goodness for Springtime, we are all ready for sunshine. Your new look is like sunshine and bright blue skies;-)

LeQuan said...


Loving your fresh new look of your blog. Definitely a springy colour and look here. This salmon larb fresh roll looks mouth watering. I've never had a larb roll like this but my parents do something very similar so I know how absolutely wonderful this would taste. Your pictures are beautiful and totally justify how lovely these rolls taste. Love this dish, dear! I wish I was having this for dinner.

Anonymous said...

Your rolls are just lovely with salmon larb! Sockeye salmon is definitely favorite! This is awesome. And I love your new blog look!

A little bit of everything said...

Love the new blue Spring-y look.
the Spring rolls look so great.

Spring is in the air and all over your blog Tanantha

Angie's Recipes said...

A new blog template...very seasonal!
Love those salmon rolls....very tempting!

Monet said...

Your blog is looking beautiful, and these rolls are so tempting. I want one now. Thank you for sharing, my dear. Visiting the blogs that I've come to love this year brings me such comfort. Thank you for being such a sweet and uplifting presence. Have a great Friday.

Marisa said...

Hey Tanantha,

I love your salmon rolls. They look beautiful and the salmon itself looks so perfectly cooked.

I noticed your new profile right away. Very nice!

Table Talk said...

With good, fresh salmon like this, and the flavor of mint and cayenne together, you are right. No additional sauce is needed!
Your new look here on your site looks clean and bright!

lostpastremembered said...

Lovely look... I wish I felt like spring was here... we have snow today and that's no April fools joke! The rolls do feel like spring with so many fresh clean flavors and they look so perfectly plated too. Mint and cayenne sound like heaven together!

Jennifer-Adventuresome Kitchen said...

We'll be making these for sure! We eat a lot of spring rolls here- they're totally gluten-free and a great way to get my kids their fresh veggies. They like the sauce too! I love putting the fish in the rolls and the great combination of fresh herbs and veggies- spring indeed! We are ready! Lovely new look too- congratulations!

Kelly said...

I've never tried Larb, but I do love Sockeye Salmon so I really enjoyed this post. I'm so jealous of you for the cherry blossoms though. Spring is definitely NOT here in Chicago.

Evan @swEEts said...

I wish I saw this before we smoked our salmon! This sounds delicious! And I love the new layout :)

I just saw you're having surgery so I hope everything goes well- Looking forward to a healthy return!

Lori Lynn said...

We love Thai food. What's not to love about your Larb Roll? Such bright fresh ingredients! Just lovely, great addition to the cooking club!

Beth said...

Your fresh rolls look just wonderful. Thanks for the link!

angela@spinachtiger said...

Love this challenge entry and you have created a work of art. I want to eat these through the screen.

Jessie said...

Hey Tanantha, I love your new layout! Very bright, fresh, and Spring-like :) I saw your fresh rolls on Laz's blog and I was instantly smitten - I love salmon and fresh rolls, so the combination of the two (especially with a sustainable fish!) is wonderful! Love the beautiful pics and the delicious recipe!

Hope you're doing well, Tanantha!

Bren said...

oh my word! I'm making these! I love the mint in them. and even though I have a love/hate relationship with salmon, this is so utterly perfect! Great selection for this month's challenge!

Daily Spud said...

I adore these kinds of flavours! I have never used rice wrappers to wrap anything, so this seems like an excellent excuse to rectify that situation.

Jessica said...

Beautifully done on the spring rolls! The colors look amazing and I can imagine the crunch and flavors packed in those rolls. You did a beautiful job on March's makeover! Loved it.

Spicie Foodie said...

Hi Tanantha, I am loving your fresh spring rolls. They look so mouthwatering. Also the new look for your blog is very nice. We all need to keep it fresh, right :) Thanks for the tip on overlapping the rice paper, I always have problems with it. Hope you are feeling better.

sweetlife said...

I spotted this recipe on 5star round up and had to drop by and check it out!! your salmon rolls are stunning, love the combo of mint and cayenne..i would have never thought to try that combo, the presentation is spot on!!


Trix said...

Love your new look! And after all the pork and dumplings I ate on my trip, this dish looks SO refreshing and light. Just the thing!

denise @ bread expectations said...

Wow! Really gorgeous pics!! Love the Spring fresh ingredients, flavours and presentation. Everything is just perfect!

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