Prep 15 mins
Cook 35 mins
want to impress your dinner guests? this wonderful light dish that has a great presentation. it sounds more complicated than it is, and it tastes great.
- 1 cup sake
- 1 cup mirin
- 1 tablespoon rice wine vinegar
- 2 tablespoons chopped ginger
- 2 cloves chopped garlic
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon vegetable oil
- 2 tablespoons chopped yellow peppers
- 2 tablespoons chopped red peppers
- 2 tablespoons chopped zucchini
- 2 tablespoons chopped carrots
- 1 teaspoon soy sauce
- cilantro (to garnish)
- 4 (6 ounce) salmon fillets
- 4 sheets rice paper, rounds
- salt and pepper
- 1⁄4 cup canola oil
- in a saucepan, combine sake, mirin, vinegar, ginger, garlic and jalapeno, bring to boil and reduce to about 1/2 c (about 15 minutes).
- meanwhile heat oil in a skillet, saute peppers, zucchini, carrot until crisp tender.
- add to the sake mixture with soy sauce and keep warm.
- salt& pepper each salmon fillet and drizzle with oil.
- wet rice paper wrappers one at a time in a bowl of warm water, then remove rice paper to a clean cloth towel on the work surface.
- place salmon in center of rice paper, fold rice paper over, tuck in sides and fold again.
- repeat with remaining fillets.
- heat 3 tbsp of oil in a skillet.
- place rice paper bundles seam side down, saute for 3-5 minutes, turn over, cook1-2 minutes more.
- spoon sauce into 4 plates, top with salmon, garnish with cilantro.
Thanks Chia for yet another very good meal! I did have some trouble putting it together. I used the large round rice paper but wrapping the salmon proofed to be more difficult then I thought, and I do use rice paper more often. The parcels were nice and crisp and the salmon juicy. The vegetables combined with the sauce were an excellent addition.