Description

A fresh and vibrant Salmon Salsa recipe featuring sushi-grade salmon mixed with crisp vegetables and creamy avocado mayo, served with crispy, fried rice paper sheets for a delightful textural contrast. Perfect as an appetizer or light meal combining Asian-inspired flavors with bold, zesty notes.

Ingredients

Scale

Main Ingredients

6 oz Salmon (sushi grade, cubed)
1 Serrano chili (small chopped)
1 Cucumber (small chopped)
1/4 Red onion (small chopped)
1 Avocado (cut into small cubes)
Cilantro (to taste)
1.5 Lemons (juiced)
Seasoned salt (to taste)
3 tbsp Japanese mayonnaise

For Frying

6 Rice paper sheets
Avocado oil (for frying rice paper sheets)

Instructions

Prepare the salsa mix: In a bowl, combine the cubed sushi-grade salmon, finely chopped Serrano chili, cilantro leaves, red onion, avocado cubes, and cucumber. Mix gently to evenly distribute all ingredients without mashing the avocado.
Add lemon and mayo: Pour in the juice of 1.5 lemons and add 3 tablespoons of Japanese mayonnaise to the salmon mixture. Season with seasoned salt to taste, then carefully fold all ingredients together to achieve a creamy, flavorful salsa.
Heat the oil: Pour avocado oil into a pan and heat it to approximately 350°F (175°C). To test readiness, dip the handle of a wooden spoon into the oil—bubbles should form around the handle.
Fry the rice paper sheets: One by one, fry each rice paper sheet in the hot oil until it puffs up, about 3 seconds per sheet. Remove quickly and drain excess oil on paper towels to keep them crispy.
Assemble and serve: Arrange the fried rice paper sheets on a serving plate and spoon the salmon salsa on top or serve alongside for dipping. Enjoy immediately to appreciate the contrast of crisp and creamy textures.

Notes

Use sushi-grade salmon to ensure freshness and safety since this dish uses raw fish.
Adjust the amount of Serrano chili based on your spice preference.
Fried rice paper sheets are best enjoyed immediately to maintain their crispness.
You can substitute Japanese mayonnaise with regular mayo but it may affect the flavor slightly.
Make sure the avocado oil is hot enough before frying to ensure the rice paper puffs correctly and doesn’t absorb too much oil.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: Asian Fusion

Keywords: salmon salsa, sushi grade salmon, fried rice paper, avocado mayo, Asian appetizer, fresh salmon recipe, crispy rice paper, low carb appetizer