Crisp salmon in rice paper with asian au jus
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Salmon steaks; (5 ounces each) | |
| ½ | bunch | Cilantro; chopped fine |
| 4 | Rice papers; as needed | |
| 2 | tablespoons | Ginger |
| 1 | teaspoon | Garlic |
| 3 | teaspoons | Sesame oil |
| 2 | cups | Soy sauce |
| 4 | cups | Julienne vegetables |
| 6 | ounces | Sake wine |
| 2 | Lemon grass; (white part only) | |
| 4 | Star anise | |
Directions
Season each fish with cilantro, ½ teaspoon each. Dip rice paper, one at a time, in hot water. Place seasoned salmon in middle. Roll and seal packet.
Add 3 teaspoons sesame oil to saute pan. When hot, sear salmon. Turn when brown. Bake in 400~ oven for 6-8 minutes. In a small pot, add 2 cups soy sauce, 6 ounces sake, lemon grass, star anise, 2 teaspoons cilantro, garlic, and ginger. Bring to boil. Add vegetables and serve. Garnish with fried vermicelli noodles.
Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : The vegetables are not given in the recipe but chinese might be nice.
Recipe by: Atomic Grill Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998