Recipe: Salmon Spring Rolls (Appetizer) with Herb Balsamic Dipping Sauce

Salmon Spring Rolls

2 (8-ounce) salmon fillets
1 tablespoon extra-virgin.olive oil
2 spring roll wrappers
2 teaspoons light soy sauce
1 tablespoon fresh ginger root, chopped
2 tablespoons green onions, chopped
2 cups chopped fresh spinach leaves

Preheat grill to high temperature. Sear salmon fillets on both sides for one minute on high temperature.

Remove salmon from grill and place on spring roll wrappers. Top salmon with soy sauce, ginger and green onions. Moisten the end of the spring roll wrappers with water. Wrap the wrappers around the salmon fillets and brush outside with olive oil.

Cook on a griddle, saut pan, or bake in a 375 degree oven for 5 minutes. Serve on a bed of fresh spinach.
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Herb Balsamic Dipping Sauce
Use as a dipping sauce for chilled artichokes, bread, or other vegetables. You can substitute the chervil or parsley with any other herb. Try it with fresh mint for a taste of southern Italy

1 clove garlic, finely chopped
1 tablespoon finely chopped fresh chervil or parsley
1 tablespoon aged balsamic vinegar
1/3 cup extra-virgin olive oil
Sea salt and freshly ground black pepper

Whisk together garlic, chervil, vinegar and olive oil. Season to taste with salt and pepper. Serve in small dipping bowls.