Salmon Wrapped in Rice Paper

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3 Garlic; minced
1 1/2 ts Vegetable oil
2 c Hot cooked short-grain rice
1 ts Vegetable oil
1/4 ts Black pepper
2 tb Finely chopped peeled fresh
1/2 c Dry sherry
4 Broccoli spears
1 tb Chopped fresh mint
4 Cilantro sprigs
1 cn No-salt-added diced
1 tb Fish sauce
1/8 ts Salt
4 Round sheets rice paper;
1 tb Fresh Cilantro; chopped
1 tb Chopped fresh basil
1/4 ts Black pepper
1/4 c Chinese fermented black
4 Salmon fillets; skinned
1 c Onion; finely chopped

Original recipe makes 4 servings



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 1/2 cup (about 2 minutes). Add tomatoes; reduce heat, and simmer 2 minutes. Stir in black beans and next 5 ingredients (black beans through 1/4 teaspoon pepper). Remove from heat. To prepare salmon, sprinkle 1 side of each fillet with 1/4 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 1 1/2 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 2/3 cup black-bean sauce around each fish packet. Arrange 1/2 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 Recipe by: Cooking Light March 1999 Posted to EAT-LF Digest by on Apr 22, 1999, converted by MM_Buster v2.0l.

Calories Per Serving: 102 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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