Salmon wrapped in rice paper

Yield: 4 servings

Measure Ingredient
1 teaspoon Vegetable oil
1 cup Finely chopped onion
2 tablespoons Finely chopped peeled fresh ginger
3 \N 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 \N Salmon fillets; skinned (6-ounce)
¼ teaspoon Black pepper
⅛ teaspoon Salt
4 \N Cilantro sprigs
4 \N Round sheets rice paper; (8-inch)
1½ teaspoon Vegetable oil
4 \N Broccoli spears
2 cups Hot cooked short-grain rice




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.

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