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Name: Chef Nora Pouillon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Onion finely chopped; 4 Pieces circular rice paper -; 2 ts Garlic; finely chopped; ; rinsed; Salt and pepper; 1 tb Fish sauce or tamtri;; 1 c Sherry; 2 tb Canola oil; 1 tb Fresh ginger; peeled and; ; chopped; ; specialty markets; 1/2 c Chinese fermented black; salt and pepper to taste; (4 to 6); ; mint and Thai basil; 4 Salmon filets; skinned; 4 Sprigs fresh cilantro; ; 10 inches in diameter,; 1 cn Tomatoes; diced (28-ounce); ; (optional); 1 tb Canola oil; 3 tb Mixed chopped herbs; such as; ; specialty markets,

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INGREDIENTS

1 Onion ; finely chopped
4 Pieces circular rice paper -
2 ts Garlic; finely chopped
; rinsed
Salt and pepper
1 tb Fish sauce or tamtri;
1 c Sherry
2 tb Canola oil
1 tb Fresh ginger; peeled and
; chopped
; specialty markets
1/2 c Chinese fermented black
salt and pepper ; to taste
(4 to 6)
; mint and Thai basil
4 Salmon filets; skinned
4 Sprigs fresh cilantro
; 10 inches in diameter,
1 cn Tomatoes; diced (28-ounce)
; (optional)
1 tb Canola oil
3 tb Mixed chopped herbs; such as
; specialty markets,

Servings

INSTRUCTIONS

MMMMM----------------STEAMED BABY BOK CHOY AND TA--------------------- 4 Heads baby bok choy 1/2 lb Tat soi or spinach; washed -and stemmed 1 ts Sesame oil Salt Pepper Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3-5 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 350E F oven for 5 to 8 minutes. If you like your salmon well done, cook for 2 to 4 minutes longer. STEAMED BABY BOK CHOY AND TAT SOI: 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. S: 4 servings Recipe by: CHEF DU JOUR SHOW #DJ9199

NOTES

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Chef Nora Pouillon

1 Onion finely chopped
4 Pieces circular rice paper -
2 ts Garlic; finely chopped
 ; rinsed
 Salt and pepper
1 tb Fish sauce or tamtri;
1 c Sherry
2 tb Canola oil
1 tb Fresh ginger; peeled and
 ; chopped
 ; specialty markets
1/2 c Chinese fermented black
 salt and pepper to taste
 (4 to 6)
 ; mint and Thai basil
4 Salmon filets; skinned
4 Sprigs fresh cilantro
 ; 10 inches in diameter,
1 cn Tomatoes; diced (28-ounce)
 ; (optional)
1 tb Canola oil
3 tb Mixed chopped herbs; such as
 ; specialty markets,

MMMMM----------------STEAMED BABY BOK CHOY AND TA---------------------      4    Heads baby bok choy    1/2 lb Tat soi or spinach; washed           -and stemmed      1 ts Sesame oil           Salt           Pepper   Heat the oil in a medium saucepan. Saute the onions, garlic and  ginger for 3-5 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 350E F  oven for 5 to 8 minutes. If you like your salmon well done, cook for  2 to 4 minutes longer.    STEAMED BABY BOK CHOY AND TAT SOI:    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.    S: 4 servings        Recipe by: CHEF DU JOUR SHOW #DJ9199

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Nutrition

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Serving Size: 1 Serving (398g)
Recipe Makes: 1 servings

Calories: 1024
Calories from Fat: 631 (62%)

Amt Per Serving		% DV

	Total Fat 70.2g	94 %
	Saturated Fat 5.7g	28 %
	Monounsaturated Fat 41g
	Polyunsanturated Fat 20.4g
Cholesterol 0mg		0 %
Sodium 339.8mg		12 %
Potassium 424.1mg		11 %
Total Carbohydrate 38.1g		11 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 36g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1024

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