| 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.
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