Chef Nora Pouillon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Dujour06, New | 1 | Servings |
INGREDIENTS
| 2 | T | Canola oil |
| 1 | Onion, finely chopped | |
| 2 | t | Garlic, finely chopped |
| 1 | T | Fresh ginger, peeled and |
| finely | ||
| chopped | ||
| 1 | c | Sherry |
| 1 | Tomatoes, diced 28-ounce | |
| 1 | T | Fish sauce or tamtri |
| available at Asian | ||
| specialty markets | ||
| optional | ||
| 1/2 | c | Chinese fermented black |
| beans available at Asian | ||
| specialty markets | ||
| rinsed | ||
| 3 | T | Mixed chopped herbs, such as |
| cilantro | ||
| mint and Thai basil | ||
| Salt and pepper to taste | ||
| 4 | Salmon filets, skinned | |
| six-ounce | ||
| Salt and pepper | ||
| 4 | Pieces circular rice paper – | |
| 8 or available at Asian | ||
| 4 to 6 | ||
| 10 inches in diameter | ||
| specialtymarkets | ||
| 4 | Sprigs fresh cilantro | |
| 1 | T | Canola oil |
| 4 | Heads baby bok choy | |
| 1/2 | lb | Tat soi or spinach, washed |
| and stemmed | ||
| 1 | t | Sesame oil |
| Salt | ||
| Pepper |
INSTRUCTIONS
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 Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9199 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 4669
Calories From Fat: 1549
Total Fat: 173.3g
Cholesterol: 1686.4mg
Sodium: 1851.8mg
Potassium: 11961.9mg
Carbohydrates: 52.3g
Fiber: 12.8g
Sugar: 11g
Protein: 672.6g