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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. in a saucepan, combine sake, mirin, vinegar, ginger, garlic and jalapeno, bring to boil and reduce to about 1/2 c (about 15 minutes).
2. meanwhile heat oil in a skillet, saute peppers, zucchini, carrot until crisp tender.
3. add to the sake mixture with soy sauce and keep warm.
4. salt& pepper each salmon fillet and drizzle with oil.
5. 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.
6. place salmon in center of rice paper, fold rice paper over, tuck in sides and fold again.
7. repeat with remaining fillets.
8. heat 3 tbsp of oil in a skillet.
9. place rice paper bundles seam side down, saute for 3-5 minutes, turn over, cook1-2 minutes more.
10. spoon sauce into 4 plates, top with salmon, garnish with cilantro.
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