Makes 8 bites

What you need

• 2- .5lb salmon filets
• Neutral oil for frying
• Salt
• Chili flakes
• Rice paper
• 2 scallions, cut into 2-inch pieces
• handful of cilantro, torn
• 1 jalapeño, sliced thin
• 1 pouch of Haven’s Kitchen Gingery Miso sauce
• 1 tbsp coconut amino
• 1 tbsp sesame oil
• 1 tsp rice vinegar

How to make it

1. Cook the salmon: Heat a large skillet over medium heat, add oil to coat the pan. Season the skin of the salmon with a pinch of salt and chili flakes, and lay in the pan, skin side down. Cook for about 7 minutes, until the skin is crispy and the dish flips easily. Flip and cook for another 5 minutes. Let the salmon cool a bit, then cut into 1-inch cubes – should make about 8-10 pieces

2. Assemble and fry the bites: Lay a sheet of rice paper in warm water for about 15-20 seconds, then move onto a plate. In the center of the rice paper, add a piece of salmon, 2 pieces of scallion, a few cilantro leaves, one slice of jalapeño and a squeeze of Gingery Miso Sauce.

3. Fold from the bottom, wrapping the paper over the salmon. Then fold in the sides, then roll to create a little package.

4. Heat the pan back up and fry the salmon packages until crispy on both sides

5. Make the sauce: Whisk together coconut aminos, sesame oil, rice vinegar and about ¼ pouch of Gingery miso for the dipping sauce