Crisp salmon in rice paper with asian au jus

Yield: 4 Servings

Measure Ingredient
4 \N Salmon steaks; (5 ounces each)
½ bunch Cilantro; chopped fine
4 \N 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 \N Lemon grass; (white part only)
4 \N Star anise

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

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