Asian-flavored Salmon Rolls with Man-go Cucumber Salsa

5 from 4 votes
Prep Time 1 hour
Total Time 1 hour
Course Dinner
Cuisine European
Servings 3 people


Asian spiced salmon buns:

  • 250 g Salmon fillet frozen
  • 1 bun from yesterday
  • 60 g 1 Onion
  • 100 g Spring onions
  • 20 g 1 piece of ginger
  • 10 g 1 clove of garlic
  • 15 g 1 Red chilli pepper
  • 2 tbsp Finely chopped coriander
  • 1 Egg
  • 4 tbsp Breadcrumbs
  • 1 tsp Medium hot mustard
  • 1 tsp Mild curry powder
  • 0,5 tsp Sambal oelek
  • 0,5 tsp 5 spice powder
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • Breadcrumbs
  • 4 tbsp Peanut oil

Mango and cucumber salsa:

  • 480 g 1 mango
  • 150 g ½ cucumber / cleaned
  • 2 tbsp Finely chopped coriander
  • 2 tbsp Olive oil
  • 1 tsp Sugar
  • 1 tbsp Light rice vinegar
  • 4 big pinches Coarse sea salt from the mill


  • 6 piece Radicchio lettuce leaves
  • 3 piece Lemon wedges
  • 3 piece Half mini cherry tomatoes
  • 18 piece Mandarin wedges


Asian spiced salmon buns:

  • Let the salmon fillets thaw and dice / cut very small. Soak yesterday's rolls in water, allow to swell and squeeze out well, peel and dice the onion. Clean and wash the spring onions and cut into fine rings. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Wash the coriander, shake dry and cut finely. All ingredients (cubes of salmon fillet, soaked / squeezed rolls. Cubed onions, spring onion rings, cubed ginger, cubed garlic cloves, cubed chili peppers, finely chopped coriander, 1 egg, 4 tablespoons of breadcrumbs, 1 teaspoon of medium-hot mustard, 1 teaspoon of mild curry powder, ½ teaspoon ½ teaspoon of sambal oil , 4 big pinches of coarse sea salt from the mill and 4 big pinches of colored pepper from the mill) in a bowl and knead into a smooth dough. Shape the cutlets (6 pieces) with moistened hands, roll them in breadcrumbs and slowly fry them in a pan with peanut oil (4 tbsp) on both sides until golden-brown.

Mango and cucumber salsa:

  • Peel the mango, remove the mango meat from the core and dice it. Peel the cucumber with a garnish peeler, cut in half lengthways and scrape out the seeds with a small spoon. Halve the cucumber halves again and cut into small slices. Wash the coriander, shake dry and cut finely. Put all ingredients (mango cubes, cucumber slices, chopped coriander, 2 tablespoons of olive oil, 1 teaspoon of sugar, 1 tablespoon of light rice vinegar and 4 big pinches of coarse sea salt from the mill) in a bowl and mix / mix well.


  • Place the mango and cucumber salsa on each of 2 radicchio lettuce leaves, add 2 Asian-flavored salmon buns each and garnish with a lemon wedge, mandrel wedges and half a mini vine tomato, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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