Title: Grille 5115's Crispy Salmon & Spinach Spring Rolls
Categories: Appetizer Shell Salmon
Yield: 1 Recipe

8		TO 12 spring roll wrappers
1		Bunch fresh spinach; rinsed
24	oz	Fresh salmon
		Salt and pepper ~~
		Vegetable oil for frying
SESAME GINGER SAUCE
5	oz	Fresh ginger; thin julienned
1/4	c	Soy sauce
1/4	c	Honey
1	ts	Thai or other asian red-chile paste
1/4	c	Sesame oil
1	ts	TO 2 tsp white sesame seeds; toasted if desired
1	ts	TO 2 tsp black sesame seeds; toasted if desired

SPRING ROLLS: Cut salmon into 8 to 12 finger-length pieces, depending on how fat you want the rolls to be. Lay spring roll wrappers flat. Place 2 spinach leaves on the lower part of each square and top with a piece of salmon. Season to taste. Fold bottom and side corners toward the inside, over the salmon. Then, holding the sides in place, roll tightly from the bottom up and seal the top edge with a bit of water, applied with a finger.

To deep-fry, cook spring rolls approximately 2-1/2 minutes at 375 degrees. To pan-fry, place with the folded side down in half an inch of vegetable oil in a large skillet over medium-high heat, turning until evenly golden brown, approximately 6 minutes or less.

SESAME GINGER SAUCE: Place sliced ginger, soy sauce, and honey in a saucepan and simmer over medium heat until liquid is reduced by half; do not allow to boil. Add chile paste and cook for about 2 more minutes. Remove from heat and allow to cool for approx 10 minutes. Then gradually whisk in sesame oil. Add black and white sesame seeds to sauce if desired.

TO SERVE: Place several fresh spinach leaves (or other greens) and 2 or 3 spring rolls on each plate. Slice 1 roll in half diagonally. Just before serving, drizzle with sauce and sprinkle with black and white sesame seeds. Provide additional sauce in a small individual containers for each person. Serves 4 as main course, 6 as an appetizer.

from Saks Fifth Avenue's Grille 5115. Chef Fr‚d‚ric Perrier. Houston, Texas

as published in Texas Monthly, July 1998

typed and posted by teri Chesser 7/98

From: Teri Chesser Date: 15 Jul 98

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