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."
 
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Ready In:
50mins
Ingredients:
17
Serves:
4
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ingredients

  • sauce

  • 1 cup sake
  • 1 cup mirin
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons chopped ginger
  • 2 cloves chopped garlic
  • 1 jalapeno pepper, seeded and chopped
  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped yellow peppers
  • 2 tablespoons chopped red peppers
  • 2 tablespoons chopped zucchini
  • 2 tablespoons chopped carrots
  • 1 teaspoon soy sauce
  • cilantro (to garnish)
  • 4 (6 ounce) salmon fillets
  • 4 sheets rice paper, rounds
  • salt and pepper
  • 14 cup canola oil
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directions

  • 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.

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Reviews

  1. Thanks Chia for yet another very good meal! I did have some trouble putting it together. I used the large round rice paper but wrapping the salmon proofed to be more difficult then I thought, and I do use rice paper more often. The parcels were nice and crisp and the salmon juicy. The vegetables combined with the sauce were an excellent addition.
     
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RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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