Salmon and Horseradish Marinate Vegetable Summer Roll

• 1 ½ lb. skinless wild salmon filet cut horizontally into 1 in. strips.
• 4 Tbsp Olive oil.
• Juice of one lemon
• 1 Tbsp grated horseradish
• 2 med. Carrots sliced julienne
• 1 lg. English cucumber sliced julienne
• 1 lg. slack of celery sliced julienne
• 1 granny smith apple sliced julienne
• bunch of mint leaves finely sliced
• ½ Tsp salt and fresh ground pepper plus extra for seasoning salmon
• 4 dried rice papers
• black sesame seeds for garnish

Heat 2 Tbsp olive oil in a large stainless steel pan on high.  Season the salmon with salt and fresh ground pepper.  Place the salmon strips in the pan and cook two minutes.  Carefully turn the salmon and sear for another minute on low heat.  Remove salmon.  In a medium bowl, whisk the remaining olive oil, lemon juice horseradish, and ½ tsp salt & fresh pepper.  Add julienne vegetables and mint.  Toss to coat.  Soak the dry rice paper in a large bowl filled with room temperature water for 10 seconds.  Lay papers flat on a clean kitchen towel and place the julienne vegetables in the center of the rice paper forming a thin line leaving a 1 inch border on each end.  Add the salmon on top of the vegetables then roll tightly.  Slice at an angle and serve.  Sprinkle with the black sesame seeds.