Salmon In Rice Paper Food

SMOKED SALMON & RICE PAPER ROLLS

Steps:

• Cut carrot and cucumber into long thin strips.
• Place 1 roll of rice paper in a bowl of warm water until just softened; lift from the water carefully and place on a board.
• Place a slice of salmon, a slice of avocado and a little of the carrot and cucumber and onion on one end of the sheet.
• Roll once, fold in sides and roll up.
• Repeat with the remaining ingredients and serve with Dipping Sauce.
• Dipping sauce- combine all ingredients in a small bowl.

SALMON IN RICE PAPER

Steps:

• 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.

CARLY'S SALMON EN PAPILLOTE (IN PAPER)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.
• Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with 2 cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.
• Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

TERIYAKI RICE PAPER SALMON (BAKED)

Steps:

• 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.