¾ pound Sockeye Salmon
1 tablespoon teriyaki sauce
1 onion, sliced
1- 12 oz. pkg. Broccoli Slaw
1 tablespoon peanut or canola oil
1 teaspoon sesame oil
red pepper flakes
1 tablespoon Thai basil
1 tablespoon white wine or sherry
Preheat oven to 400 degrees.
Heat grill to med-high heat. Rinse salmon filet, pat dry with a paper towel. Spread with teriyaki sauce. Grill for about 5 minutes, skin side down. One way to tell the fish is done enough is when a white substance (fat) begins to appear on the flesh, another way is if the fish flakes under gentle pressure from the spatula. Do not overcook, the fish should still be moist. It’s better to undercook – it will be baked inside the eggroll, too. Remove from grill with a fish spatula. Set aside to cool.
Meanwhile, heat a skillet with the peanut oil, sesame oil, and a sprinkle of red pepper flakes over med-high heat. Add the onions, saute for a minute, then add the broccoli slaw. Continue to cook for about 5 minutes until vegetables are softened.
Using a fork, gently press down on the salmon to flake off pieces. It should separate from the crisp skin very easily. Place the pieces of fish on top of the vegetables. You can also use pieces of crisp skin if you desire – if you like salmon skin roll sushi - this is how it gets it’s name and it’s terrific charred flavor!
Take one eggroll skin at a time and place a scoop of the mixture in the middle, spread out so the filling is about 2″ long by 1″ wide. Most eggroll skin packages contain a diagram of how to fold to get a perfect eggroll. You first fold one triangular end over the stuffing, then fold in the two sides, use your fingers to compact the stuffing, roll up, lightly brush the end with water to seal.
Line a cookie sheet with parchment paper. Place the eggrolls seam side down on the parchment, spray with canola oil and bake for 20 minutes. Turn the eggrolls and bake for 10 more minutes or until golden brown and crispy.