Salmon Wrapped in Rice Paper with Chinese Black Bean Sauce

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Salmon Wrapped in Rice Paper with Chinese Black Bean Sauce Ingredients

=== CHINESE BLACK BEAN SAUCE	=== SALMON IN RICE PAPER ===
2 tb Canola oil	4 Salmon filets - (6 oz ea);
1 Onion; finely chopped	Salt; to taste
2 ts Finely-chopped garlic	Freshly-ground black pepper;
1 tb Peeled; finely-chopped fresh	4 Pieces circular rice paper -
1 c Sherry	10 " dia);
1 cn Tomatoes - (28 oz); diced	(available at Asian
1 tb Fish sauce or tamtri;	4 Sprigs fresh cilantro
(available at Asian	1 tb Canola oil
1/2 c Chinese fermented black	=== STEAMED BABY BOK CHOY
(available at Asian	4 Heads baby bok choy
3 tb Mixed chopped herbs;	1/2 lb Tat soi or spinach; washed,
Such as cilantro; mint and	1 ts Sesame oil
Salt; to taste	Salt; to taste
Freshly-ground black pepper;	Freshly-ground black pepper;

Instructions for Salmon Wrapped in Rice Paper with Chinese Black Bean Sauce

Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3 to 5 minutes. Add the sherry and reduce by one-third. Add the chopped tomatoes and simmer for 2 minutes. Add the fish sauce, black beans, and herbs. Taste for seasonings. Sprinkle some salt and pepper on the salmon fillets to season. Dip the rice paper rounds into a bowl of hot water. Remove from water and put them on a flat surface and wait 1 to 2 minutes until the sheets absorb the water. Move the first sheet of rice paper to the center of the work space. Put a couple cilantro leaves in the middle of the rice paper. Put a salmon fillet top-side down in the middle of the rice paper covering the cilantro leaves. Fold up the four sides of the rice paper sheet to form a packet. Turn the packet over and store under a barely dampened towel while you do the remaining three fillets. Heat the oil in a saute pan. Sear the top sides of the salmon packets for 2 to 3 minutes until the paper becomes translucent. Turn the packets over and finish cooking on the stove or in a 350 degree oven for 5 to 8 minutes. If you like your salmon well done, cook for 2 to 4 minutes longer. Blanch the vegetables in boiling water. Drain and toss with sesame oil, salt and pepper. Assembly: Ladle the Chinese black bean sauce onto each of 4 large dinner plates, tilting the plate so the sauce spreads out evenly. Put the salmon packet slightly off center. Add 1 head of baby bok choy and some of the tat soi or spinach. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9199) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-26-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Nora Pouillon Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: American

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