SALMON IN RICE PAPER
want to impress your dinner guests? this wonderful light dish that has a great presentation. it sounds more complicated than it is, and it tastes great.
Provided by chia2160
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- in a saucepan, combine sake, mirin, vinegar, ginger, garlic and jalapeno, bring to boil and reduce to about 1/2 c (about 15 minutes).
- meanwhile heat oil in a skillet, saute peppers, zucchini, carrot until crisp tender.
- add to the sake mixture with soy sauce and keep warm.
- salt& pepper each salmon fillet and drizzle with oil.
- wet rice paper wrappers one at a time in a bowl of warm water, then remove rice paper to a clean cloth towel on the work surface.
- place salmon in center of rice paper, fold rice paper over, tuck in sides and fold again.
- repeat with remaining fillets.
- heat 3 tbsp of oil in a skillet.
- place rice paper bundles seam side down, saute for 3-5 minutes, turn over, cook1-2 minutes more.
- spoon sauce into 4 plates, top with salmon, garnish with cilantro.
Nutrition Facts : Calories 469.8, Fat 23.1, SaturatedFat 2.4, Cholesterol 87.5, Sodium 565.1, Carbohydrate 10.1, Fiber 0.7, Sugar 1.6, Protein 34.8
TERIYAKI RICE PAPER SALMON (BAKED)
This dish is wonderfully light and simple, but vibrant and bursting with flavour at the same time. The rice paper wrapper absorbs the flavour, whilst sealing in moisture for an impressive and attractive meal. The flavour is not at all overly salmony...even my little sister likes it. It is great served with stir-fried veggies or fennel bulb, and I suspect it would taste delicious with rice or potatoes for a more substantial meal. Prep time includes marinading.
Provided by the_allergic_chef
Categories Asian
Time 55m
Yield 8 small parcels, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C.
- In a large dish, combine lime juice, soya sauce, rice vinegar, garlic, sugar and 2/3 of the coriander.
- Cut the salmon into medium sized pieces (small enough to wrap in a rice paper wrapper) and place in the marinade. Cover for ten minutes and turn over, so both sides are well coated. Remove the pieces of salmon and reserve the marinade in a separate bowl.
- In a large bowl of very hot water, soak the rice paper wrappers one by one until soft (less than 20 seconds for each).
- Place one on a large, flat, clean surface (e.g. a chopping board) and put a small sprig of coriander in the centre, followed by a piece of salmon and a small spoon of the marinade. Bring the edges of the rice paper to the middle of the salmon to form a parcel and place, coriander side up, in a greased baking dish. Repeat with the remaining rice wrappers and salmon.
- Place in the oven for around 20 minutes, slightly less if you don't like it completely baked through, or until the salmon is a light pink through the paper.
- Serve with selected sides.
Nutrition Facts : Calories 172.8, Fat 4.3, SaturatedFat 0.7, Cholesterol 65, Sodium 1090.6, Carbohydrate 5.3, Fiber 0.3, Sugar 3.6, Protein 27
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