| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Chinese | Seafood, Cooking lig | 4 | servings |
INGREDIENTS
| 1 | ts | Vegetable oil |
| 1 | c | Finely chopped onion |
| 2 | tb | Finely chopped peeled fresh ginger |
| 3 | Garlic cloves; minced | |
| 1/2 | c | Dry sherry |
| 1 | cn | No-salt-added diced tomatoes; undrained (14.5-ounce) |
| 1/4 | c | Chinese fermented black beans |
| 1 | tb | Chopped fresh cilantro |
| 1 | tb | Chopped fresh mint |
| 1 | tb | Chopped fresh basil |
| 1 | tb | Fish sauce |
| 1/4 | ts | Black pepper |
| 4 | Salmon fillets; skinned (6-ounce) | |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Salt |
| 4 | Cilantro sprigs | |
| 4 | Round sheets rice paper; (8-inch) | |
| 1 1/2 | ts | Vegetable oil |
| 4 | Broccoli spears | |
| 2 | c | Hot cooked short-grain rice |
INSTRUCTIONS
BLACK-BEAN SAUCE SALMON REMAINING INGREDIENTS 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 Converted by MC_Buster. 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.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”