Salmon wrapped in rice paper
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Vegetable oil |
| 1 | cup | Finely chopped onion |
| 2 | tablespoons | Finely chopped peeled fresh ginger |
| 3 | Garlic cloves; minced | |
| ½ | cup | Dry sherry |
| 1 | can | No-salt-added diced tomatoes; undrained (14.5-ounce) |
| ¼ | cup | Chinese fermented black beans |
| 1 | tablespoon | Chopped fresh cilantro |
| 1 | tablespoon | Chopped fresh mint |
| 1 | tablespoon | Chopped fresh basil |
| 1 | tablespoon | Fish sauce |
| ¼ | teaspoon | Black pepper |
| 4 | Salmon fillets; skinned (6-ounce) | |
| ¼ | teaspoon | Black pepper |
| ⅛ | teaspoon | Salt |
| 4 | Cilantro sprigs | |
| 4 | Round sheets rice paper; (8-inch) | |
| 1½ | teaspoon | Vegetable oil |
| 4 | Broccoli spears | |
| 2 | cups | Hot cooked short-grain rice |
Directions
BLACK-BEAN SAUCE
SALMON
REMAINING INGREDIENTS
To prepare black-bean sauce, heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add onion, ginger, and garlic; saute 5 minutes or until tender. Stir in sherry. Bring to a boil; cook until reduced to ½ cup (about 2 minutes). Add tomatoes; reduce heat, and simmer 2 minutes. Stir in black beans and next 5 ingredients (black beans through ¼ teaspoon pepper). Remove from heat.
To prepare salmon, sprinkle 1 side of each fillet with ¼ teaspoon pepper and salt. Gently press 1 cilantro sprig onto center of each fillet. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 30 seconds. Remove sheet from water.
Place sheet on a flat surface; let stand 30 seconds. Place 1 fillet, cilantro side down, in the center of sheet. Fold edges of sheet over fillet; press seams to seal. Cover with a damp towel to prevent fish packet from drying. Repeat procedure with remaining fish and rice paper sheets.
Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat.
Add fish packets, cilantro sides down, to skillet; cook 4 minutes on each side or until fish is done.
Steam broccoli, covered, 2 minutes or until crisp-tender.
Place 1 fish packet on each of 4 serving plates; spoon about ⅔ cup black-bean sauce around each fish packet. Arrange ½ cup rice and 1 broccoli spear on each plate. Yield: 4 servings.
CALORIES 518 (30% from fat); FAT 17.5g; PROTEIN 41.9g; CARB 47.3g, FIBER 3.7g; CHOL 111mg; IRON 3.8mg; SODIUM 780mg; CALC 119mg Converted by MC_Buster.
Recipe by: Cooking Light March 1999 Posted to EAT-LF Digest by aml@... on Apr 22, 1999, converted by MM_Buster v2.0l.