Salmon and Coconut Rolls with Oriental Sauce

Hoje para JantarReviews(2)
Liliann W.: "Made this for dinner, the sauce was amazing. I di…" Read More
16Ingredients
140Calories
70Minutes

Salmon is full of healthy fats and works well with a variety of different flavors, making it extremely versatile. In this recipe, the salmon is seasoned with lime zest and coconut for a tropical flavor. The fish is wrapped in delicate phyllo dough which forms a crisp crust on the outside after being baked. A sweet and savory sauce made with ginger, garlic, ketchup, and soy sauce is a delicious and bold accompaniment for these appetizers.

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
  • 50 grams grated coconut
  • 2 tablespoons cornstarch
  • 4 sheets filo pastry
  • peanut oil (for brushing pastry)

Directions

  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 oriental sauce.
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NutritionView more

140Calories
Sodium17%DV410mg
Fat15%DV10g
Protein2%DV1g
Carbs4%DV13g
Fiber4%DV1g

PER SERVING *

Calories140Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat4.5g23%
Trans Fat
Cholesterol
Sodium410mg17%
Potassium80mg2%
Protein1g2%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Liliann W. 3 Aug 2016
Made this for dinner, the sauce was amazing. I didn't have peanut oil but used olive oil instead. I think water would work just find or maybe even coconut water. I didn't have fresh coconut but used coconut water and it worked great for the recipe. I like my fish well done so I cooked it for about 20 minutes then hit it with broiler at the very end for a real pretty browned topped goodness of fish.
Tonya K. 27 May 2015
I love to bake breads from a starter but had never done so with crackers. These came out with the same authentic taste of a good sourdough bread and the caraway seeds added a classic touch. My husband says caraway is an “mature” flavor, meaning he doubted the rest of the family would like these crackers, but I served them with a variety of spreadable meat salads and cheeses and everyone liked them.