Teriyaki Rice Paper Salmon (Baked)

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 180°C.
  • In a large dish, combine lime juice, soya sauce, rice vinegar, garlic, sugar and 2/3 of the coriander.
  • Cut the salmon into medium sized pieces (small enough to wrap in a rice paper wrapper) and place in the marinade. Cover for ten minutes and turn over, so both sides are well coated. Remove the pieces of salmon and reserve the marinade in a separate bowl.
  • In a large bowl of very hot water, soak the rice paper wrappers one by one until soft (less than 20 seconds for each).
  • Place one on a large, flat, clean surface (e.g. a chopping board) and put a small sprig of coriander in the centre, followed by a piece of salmon and a small spoon of the marinade. Bring the edges of the rice paper to the middle of the salmon to form a parcel and place, coriander side up, in a greased baking dish. Repeat with the remaining rice wrappers and salmon.
  • Place in the oven for around 20 minutes, slightly less if you don't like it completely baked through, or until the salmon is a light pink through the paper.
  • Serve with selected sides.
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