Salmon Wrapped In Rice Paper With Chinese Black Bean Sauc
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Seafood | Chinese | Dujour08 | 4 | Servings |
INGREDIENTS
| === CHINESE BLACK BEAN SAUCE | ||
| === | ||
| 2 | T | Canola oil |
| 1 | Onion, finely chopped | |
| 2 | t | Finely-chopped garlic |
| 1 | T | Peeled, finely-chopped fresh |
| ginger | ||
| 1 | c | Sherry |
| 1 | Tomatoes -, 28 oz diced | |
| 1 | T | Fish sauce or tamtri |
| optional | ||
| available at Asian | ||
| specialty markets | ||
| 1/2 | c | Chinese fermented black |
| beans rinsed | ||
| available at Asian | ||
| specialty markets | ||
| 3 | T | Mixed chopped herbs |
| Such as cilantro, mint and | ||
| Thai basil | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| === SALMON IN RICE PAPER === | ||
| 4 | Salmon filets -, 6 oz ea | |
| skinned | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 4 | Pieces circular rice paper – | |
| 8" or 4 to 6 | ||
| 10 | " dia) | |
| available at Asian | ||
| specialty markets | ||
| 4 | Sprigs fresh cilantro | |
| 1 | T | Canola oil |
| === STEAMED BABY BOK CHOY | ||
| AND TAT SOI === | ||
| 4 | Heads baby bok choy | |
| 1/2 | lb | Tat soi or spinach, washed |
| stemmed | ||
| 1 | t | Sesame oil |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for 3 to 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 350 degree oven for 5 to 8 minutes. If you like your salmon well done, cook for 2 to 4 minutes longer. 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. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9199) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-26-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Nora Pouillon Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 108
Total Fat: 12.2g
Cholesterol: 0mg
Sodium: 495.6mg
Potassium: 513.5mg
Carbohydrates: 30.9g
Fiber: 8.7g
Sugar: 2.5g
Protein: 8.7g