Hungry for salmon? Try this lovely summer Vietnamese spring roll recipe from chef and owner of Pho Cyclo Cafe, Taylor Hoang.

Words by Rosin Saez, recipe by Taylor Hoang, video by Andrew Cook of Washington Restaurant Association
August 30, 2016

Yes, there’s still plenty of time to catch salmon in western Washington, perhaps the lower Columbia River region, suggests Mark Yuasa in his Seattle Times article, “Hook a fall salmon, then try a yummy recipe by Taylor Hoang of Pho Cyclo Cafes.”

And, should angling for salmon not float your boat, here are some stellar seafood markets we think are not to be missed.

Without further ado…

Ginger and Pork–Stuffed Salmon Spring Rolls

INGREDIENTS

One package of large rice paper
Vietnamese vermicelli noodles, half package

A mix of herbs (can substitute as desired):

One bundle of green leaf lettuce
Half a bundle of cilantro
One pack of mint
Half a bundle of Thai basil
One pack of dill

For sauce:

1/2 cup fish sauce
1 cup sugar
1 cup water
3 teaspoon distilled white vinegar
1 teaspoon chopped garlic
1 teaspoon chili paste, or to taste

For salmon:

1 pound of salmon fillet, or about 6 ounces per person
1/2 pound of pork butt, cut into small strips
1 small ginger root, finely minced
1 bundle of green onion, finely chopped
1/3 cup chopped peanuts
1 tablespoon of fish sauce
1 tablespoon of sugar
1 teaspoon of black pepper

DIRECTIONS

Clean and wash lettuce and herbs (Note: For herbs use the leaves and discard the hard stems). Plate a large platter of lettuce with mixed herbs and set on table. Bring two bowls of medium hot water to table to dip rice paper prior to rolling.

In a medium size bowl, mix water and sugar together.  Stir until sugar is dissolved.  Add remaining ingredients and stir until well mixed. Any unused sauce—great for dressing salad or noodle—can keep in the refrigerator for up to 3 weeks. Set aside.

In a medium sized pot, fill halfway with water and bring to a broil. Add a pinch of salt to water. Place dried vermicelli in pot. Let noodles cook for eight to 10 minutes, stirring occasionally.

Check for desired doneness, then pour noodles into a colander to drain and rinse noodles with warm water to wash off excess starch. Set aside.

Preheat oven to 350 degrees.  In a small bowl, combine fish sauce, sugar, and black pepper, stir well. Then add pork, ginger, and 1/3 of chopped green onions in bowl and mix well to combine ingredients. Let stand for 10 minutes to marinate while you prepare salmon for baking.

Place salmon fillet on a baking pan.  With a small knife, score a few shallow perpendicular cuts into the fillet about two inches apart per cut, but do not cut all the way through. Then stuff marinated pork into salmon, surround salmon with any leftover pork. Cover salmon with tin foil. Bake salmon for 10 minutes covered then remove foil and bake uncovered for another 10 to 20 minutes depending on the size of fillet. Salmon is done when firm and center is 145 degrees Fahrenheit.

Place chopped green onions in a small bowl, drizzle about two tablespoons of olive oil on top and place in microwave.  Cook for 40 seconds. Spoon green onions on top of salmon, followed by a sprinkle of chopped peanuts.

Watch the video above on how to assemble everything into a delicious roll.

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