Salmon in Rice Paper

[JayBassin]

Salmon in Rice Paper

Serves 8 as Appetizeror 4 as Main Dish.

While influenced by Vietnamese ingredients and flavors, it's not authentic. It is an attractive presentation and guests will be pleasantly surprised.

• 1-1/2 lb salmon filets, pinbones removed
  
• 2 T miso paste (optional)
  
• 3 T Fish sauce (nuoc mam)
  
• 1/2 tsp sugar
  
• 1/4 tsp white pepper
  
• 1 stalk celery, julienned
  
• 1 carrot, julienned
  
• 1 leek, julienned
  
• 1 shallot, thinly sliced
  
• 2 dried shitake mushrooms, soaked 1 hour in warm water, squeezed, and thinly sliced
  
• 1 tsp grated ginger
  
• 1 clove garlic, crushed & minced
  
• 1/4 c Thai coconut milk (optional) --- use the rest of the coconut milk as a partial replacement for water in making rice --- equal parts coconut milk and water
  
• 4 T coarsely chopped cilantro
  
• 4 sheets Vietnamese rice papers, 8" diameter
  
• 1 plum tomato (peeled, seeded, and diced; omit if not ripe)
  
• Oriental sesame seed oil
  

Slice filet into 1"-thick slices, crosswise. You may need to piece sections together to get 4 portions about 1x1x5 inches (about 6 oz each).

Saute carrot, leek, onion, celery, mushrooms, until translucent and softened. Add tomato, ginger, garlic, sugar and cook until tomato exudes juices and skillet begins to dry up. Remove from heat. Stir in Nuoc Mam sauce, miso paste (if used), coconut milk, and cilantro. When cooled, put a layer on each side of each fish finger. (Note: you can mix and match any ingredients to adjust the flavor profile. I happen to like miso, but that can be omitted if you can't find it or don't like it.)

Soak Vietnamese rice-papers (about 8" diameter) in warm water for about 45-60 seconds (one at a time) until pliable. Spread on dry kitchen towel to absorb excess water. Place one fish finger just below center and roll up like a tortilla, tucking sides in. Brush lightly with sesame oil. Marinate in the fridge for a couple of hours.

(1) Arrange fish fingers in steamer (either wrapped in rice-paper or not) on a sheet of aluminum foil sprayed with Pam.

(2) Saute wrapped fingers for about 2 minutes on each of four sides until lightly browned. When flipped onto last side, pour in about 1/4 C water (or mushroom soaking liquid), cover, and braise for about 3 minutes to soften.

Slice each finger in half on a bias. Serve on a bed of washed arugulla, watercress, or boston lettuce. Serve 1 piece as an app and 2 pieces as a main dish.

Keywords: Appetizer, Main Dish, Intermediate, Fish

( RG1372 )