Salmon Sauteed In Rice Paper With Citrus Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Ckright3 | 6 | Servings | ||
INGREDIENTS
| 6 | Salmon filets -, 4 oz ea | |
| skin removed | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 6 | Eight inch rice paper rounds | |
| Basil-Mint Pesto I, see * | ||
| Note | ||
| 2 | T | Olive oil |
| 3 | c | Young, tender arugula leaves |
| Citrus Salad, see * Note | ||
| === GARNISH === | ||
| Mint sprigs | ||
| Basil-Mint Herb Oil, see * | ||
| Note |
INSTRUCTIONS
Note: See the "Basil-Mint Pesto I", "Citrus Salad" and "Basil-Mint Herb Oil" recipes which are included in this collection. Lightly season salmon with salt and pepper. Dip a rice paper completely in tepid water to wet thoroughly. Place paper on a dry tea towel and place salmon on lower third. Top with a tablespoon of Basil-Mint Pesto and spread over top of salmon to evenly coat. Fold ends of rice paper over and pull remaining rice paper over top to close completely. Repeat with remaining salmon. To serve, heat olive oil in a non-stick saute pan and add salmon. Saute turning once until rice paper is golden brown and salmon is opaque, 4 to 5 minutes total. Drain salmon on paper towels and keep warm. Combine arugula leaves with Citrus Salad and arrange on warm plates. Top with sauteed salmon. Garnish with mint sprigs and a drizzle of deep-green Basil-Mint Herb Oil. Serve immediately. This recipe yields 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9651 broadcast 08-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-04-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 48.7mg
Potassium: 4.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g