Summer rolls with salmon, steak pepper and sukiyaki sauce

Ingredients for 1 servings:

• 3 sheets of rice paper
• 100 g wild salmon fillet(s)
• Steak pepper
• 3 leaves of iceberg lettuce
• 3 tbsp, mixed Asian sauce (Sukiyaki sauce)
• 4 tbsp sunflower oil or peanut oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

“Unholy” summer rolls

Sear the salmon in oil over medium heat for about 4 minutes on each side and then sprinkle with steak pepper. Most steak pepper blends contain salt. If not, add another pinch of salt. Meanwhile, wash the iceberg lettuce. Carefully fill a deep plate with water. Moisten a sheet of rice paper with water, place it on the work surface, and spread with a little less than 1 tablespoon of sukiyaki sauce. Then add 1/3 of the salmon and a small, torn leaf of iceberg lettuce and roll it up. Prepare two more rolls in the same way. Serve with rice, couscous, or salad. Note: The name “Unholy Summer Rolls” originated as a joke between my better half and me, due to her almost religious dogma, “But these aren’t real Asian summer rolls!” whenever I dare to cross recipes from our culture. In the end, though, all she can say is “Delicious!”