Salmon Wrapped in Rice Paper

Ready in 1 hour

Try this Salmon Wrapped in Rice Paper recipe, or contribute your own. "Cooking lig" and "Seafood" are two of the tags cooks chose for Salmon Wrapped in Rice Paper.

Top-ranked recipe named "Salmon Wrapped in Rice Paper"


Ingredients

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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
BLACKBEAN SAUCE
4 Broccoli spears
1 tb Chopped fresh mint
4 Cilantro sprigs
1 cn No-salt-added diced
REMAINING INGREDIENTS
1 tb Fish sauce
SALMON
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

Servings  

Preparation

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 aml@skypoint.com 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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