Salmon Spring Rolls

Salmon Spring Rolls

2 ((8 oz)) 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

** Spring Roll Wrappers or Rice Paper Wrapper can be found near the fried noodles in Asian markets. They will keep in your cupboard indefinitely. As they are fragile, keep them flat and handle them gently

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, sauté pan, or bake in a 375 degree oven for 5 minutes.
Serve on a bed of fresh spinach.