Asian avocado and wasabi salmon rolls

By Birgitta

LCHF - Low Carb High Fat.

Remember to freeze the raw salmon for 48 hours before using.

Ingredients

• Dipping sauce:
• 400 g salmon fillet, skinless and no bone
• 2 avocados
• 2 tsp wasabi paste
• 1 ,5 tbsp Japanese soy
• 2 tbsp chopped spring onions
• 4 spring onions, sliced in 2-4 length ways
• 12 Tha Plu leaves (from Asian stores) - alt: use large lettuce or spinach leaves
• 100 ml Japanese soy
• 2 tsp lemon juice
• 1 tsp fish sauce

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from tasteline.com

Preparation

Step 1

Mix all ingredients for the dipping sauce together in a small bowl. Put aside.

Finely dice the salmon and avocado into equal sized pieces.

Mix together wasabi and soy. Add salmon, avocado and chopped spring onion and mix well.

Wash and dry the leaves.

Put 1 tbsp of salmon mixture on each leaf and roll up into a small parcel or roll.

Serve on platter together with the strips of spring onion and the dipping sauce.