Salmon and Marinade

Ingredients Weight Measure
Salmon, fillet, boneless, skinless, cut in 1/2" thick strips 1-1/2 lbs.
TABASCO® brand Original Red Sauce 1/4 cup
Lemon juice, fresh 3/4 cup
Orange juice, fresh 3/4 cup
Kosher salt 3/4 tsp.
Black pepper 3/4 tsp.

Island Fruit Salsa

Ingredients Weight Measure
Kiwi, outer skin removed 8 oz.
Mango, outer skin and seed removed 8 oz.
Pineapple, outer hull and core removed 15 oz.
Tomatillo 5 oz.
Roma tomato 5 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Honey 1/4 cup

Salmon Roll

Ingredients Weight Measure
Wonton or egg roll skins, 8"x8" 12 ea.
Swiss chard leaves, blanched until bright green, cut in half 6 ea.
Kosher salt 1/2 tsp.
TABASCO® brand Original Red Sauce 1 Tbsp.
Island Fruit Salsa 2-1/2 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce, for garnish as needed


  1. For the Salmon and Marinade, place salmon fillet in pan. Combine TABASCO® Original Red Sauce, lemon juice, orange juice, salt and pepper. Pour marinade mixture over salmon fillet. Place pan with marinating fish in refrigeration for 30 minutes.
  2. For the Island Fruit Salsa, small dice kiwi, mango, tomatillo, pineapple and Roma tomato. Place fruit in mixing bowl. Add TABASCO® Original Red Sauce and honey; mix well. Place in refrigerator until needed.
  3. For each Salmon Roll, place egg roll skin on flat surface in diamond form (points at top and bottom). Place Swiss chard on bottom half (point nearest you). Place salmon on top of Swiss chard. Sprinkle salmon with pinch of salt and a few dashes of TABASCO® Original Red Sauce.
  4. With finger or wet pastry brush, wet edges of egg roll wrapper with water. From the point closest to you, roll wrapper point over Swiss chard and salmon to middle point of wrapper. Then, fold left and right sides in and finish rolling to end. Repeat process with remaining rolls.
  5. Preheat deep fryer to 350°F. Place fryer basket into grease; then slowly lower salmon roll into basket (this is done so the roll will not stick to the basket). Cook salmon roll for 3 minutes, or until golden brown. Let rest for 2 to 3 minutes.
  6. For each serving, slice roll on bias. Arrange both halves of roll on 3 oz. of Island Fruit Salsa. Garnish plate with drops of TABASCO® Green Jalapeño Pepper Sauce.

Yield: 12 servings