Rum-Cured Salmon Summer Rolls

To cure the salmon:

In a bowl, combine the cilantro, brown sugar, salt, ginger and Sichuan peppercorns.

Place the salmon in a large glass baking dish, skin side down. Drizzle the rum over the salmon and then press the cilantro mixture evenly over the fish.

Lay a piece of plastic wrap over the salmon, covering it completely. Place a second, smaller baking dish or pan directly on top of the covered salmon and then place about 5-pounds of weight on top of that. Refrigerate for no less than 18 hours and no more than 24.

After salmon has cured, scrape off the curing mixture and discard. Using a sharp knife, cut the salmon into thin slices on the diagonal. Store the salmon for up to a week in a tightly sealed, air squeezed out, Ziplock bag.

To make the summer rolls:
You will need spring roll wrappers, thin slices of rum-cured salmon and the veggies of your choice. I used:
spinach, cucumber (seeded and sliced into 1/4-inch strips), carrot (peeled and julienned).

Working one at a time, quickly soak the spring roll wrapper in a bowl of hot water until it just begins to soften, about 5 seconds and then place on a cutting board. On the lower half first lay a slice or two of the salmon, top with some spinach leaves, two or three cucumber strips and some carrots. Roll the part of the spring roll wrapper closest to you over the filling and then fold in the sides before rolling the rest of the roll away from you until it’s a nice tight roll.

Slice in half or eat whole.

Enjoy!!