Fire Dragon Salmon Scrolls with Smoked Chili Glaze
Tender, flaky salmon is infused with smoky heat and a touch of sweetness, then artfully rolled and seared to perfection. This dish offers a complex flavor profile that balances the rich umami of the salmon with a spicy-sweet glaze and a hint of citrus. It's a visually stunning and gastronomically exciting centerpiece for any dinner.
Prep Time
75 min
Difficulty
Hard
Servings
4
Calories
450 kcal
Instructions
- 1
Prepare the smoked chili base: Soak the dried chili peppers in hot water for 20 minutes until softened. Drain and remove stems and seeds. In a food processor, combine softened chilies, minced garlic, grated ginger, soy sauce, honey, rice vinegar, sesame oil, star anise, and cinnamon stick. Process until a relatively smooth paste forms. Set aside.
~30 min - 2
Prepare the salmon: Slice the salmon fillets horizontally into thin strips, about 1/4 inch thick. Lay the salmon strips flat on a clean surface. Brush generously with the prepared chili paste, ensuring each strip is well coated.
~10 min - 3
Roll the salmon: Carefully roll each salmon strip tightly, starting from one end, to form a scroll. Place the rolled salmon scrolls seam-side down on a plate.
~5 min - 4
Sear the salmon scrolls: Heat 2 tablespoons of neutral oil in a wok or large skillet over medium-high heat. Carefully place the salmon scrolls into the hot wok, seam-side down. Sear for 2-3 minutes per side until golden brown and slightly crispy. Cook in batches if necessary to avoid overcrowding.
~10 min - 5
Make the glaze: While the salmon is searing, in a small saucepan, combine the reserved chili paste mixture with 100 ml of water. Bring to a simmer over medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water to create a slurry. Gradually whisk the slurry into the simmering glaze until it thickens. Cook for another 1-2 minutes until glossy. Strain the glaze through a fine-mesh sieve to remove solids, if desired, for a smoother consistency. Discard solids.
~15 min - 6
Glaze and serve: Once the salmon scrolls are seared, return them to the wok. Pour the prepared glaze over the salmon scrolls, tossing gently to coat. Cook for another 1-2 minutes until the glaze is sticky and the salmon is heated through.
~3 min - 7
Garnish and serve immediately: Arrange the glazed salmon scrolls on a serving plate. Garnish with thinly sliced scallions and toasted sesame seeds.
~2 min
Tips
- For an extra smoky flavor, you can lightly toast the dried chili peppers before soaking them. Be careful not to burn them.
- This dish pairs well with steamed jasmine rice or a light, crisp salad to balance the richness.
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