Asian summer rolls with salmon

Organic ingredients (serves 4):

800 g salmon fillets (à 200g)

A little sesame oil

Salt and pepper

Sheets of rice paper

1 avocado, peeled, de-stoned and sliced

1 bunch of Asian herbs (e.g. coriander, Thai basil), roughly plucked

2 spring onions, finely sliced

1 cucumber, de-seeded and cut into fine strips

1 handful of wasabi nuts, coarsely chopped

For the marinade:

250 ml soy sauce

1 tbsp honey

1 dash of lime juice

1 tbsp sesame oil

1 chilli pepper, finely sliced

A little finely grated ginger and garlic to taste

Method:

To create the marinade, combine all the ingredients and season to taste. Place the salmon fillets in a little sesame oil in a pan or on the Tepan stainless steel grill, drizzle with a little marinade and cook on all sides over a medium heat. The salmon fillets are done when they are still slightly transparent in the middle but individual segments can be easily flaked off.

Bring a pan of water to the boil for the sheets of rice paper. Hold the sheets in the hot water for 1–2 seconds then place on a plate. Place pieces of salmon, a little marinade, avocado, herbs, spring onions, cucumber strips and wasabi nuts on the lower half of the sheets leaving an approx. 2 centimetre gap at each side. Fold the lower half up over the top half and fold in the sides. Roll up the summer roll and serve with the marinade as a dip.