For the Salmon
- 4 lb salmon filet, skin on
- Salt and pepper to taste
For the Garlic Scallion Oil
- 1/2 cup green onions, sliced
- 6-8 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp neutral oil
For the Crispy Shallots
- 1 large shallot, thinly sliced
- 1/4 cup neutral oil
For the Dipping Sauce
- 2 tbsp fish sauce
- 1 1/2 tbsp sugar
- 1 tbsp fresh lime juice
- 2 garlic cloves, finely minced
- 1 Thai chili pepper, finely minced
Vegetables for Serving
- Romaine lettuce, shredded
- Cilantro, cleaned
- Mint, cleaned and stemmed
- Cucumbers, thinly sliced
- Pickled carrots and daikon
- Rice paper for wrapping
In a small saucepan, melt butter with neutral cooking oil. Add in scallions and garlic, and cook until they are wilted while still maintaining the green color of the scallions. Set aside in a small bowl.
In the same pan, heat oil and fry shallots until golden brown. Strain shallots over paper towel to keep crispy. Add remaining oil into the bowl of scallions and garlic for extra flavor, optional.
In a small bowl, dissolve sugar in fish sauce and lime juice. Then, add minced garlic and chili peppers to taste. Set aside.
Season the salmon filet with salt and pepper on each side.
On a heated Blackstone Griddle, grill the salmon filet skin side down first. Flip the filet over once it is cooked halfway through. Cook for about 7-10 minutes on each side or until cooked through and golden on each side.
Flip the fish back to the flesh side and spoon scallion and garlic oil over the filet. Place the whole filet on a serving platter. Sprinkle fried shallots on top.
To serve, place a soaked rice paper sheet on a plate and assemble the sides of fresh veggies, herbs, and a few chunks of salmon. Wrap everything into a roll, sealing each side.
Dip the spring rolls in the dipping sauce and enjoy!