Title: Salmon Wrapped in Rice Paper
Categories: Entree Fruit Salmon
Yield: 4 Servings

		Olive oil
2	tb	Finely chopped shallot
8		Pieces rice paper
4		Salmon steaks (about 185g
		Each), cut in half, skinned
		And trimmed
2	tb	Shredded fresh basil
2		Onions, sliced
2	tb	Finely chopped shallot,
		Extra
2	bn	Rocket, washed and picked
		Over
2	tb	Finely diced capsicum
		(including red, yellow and
		Green)
		Mango dressing (recipe
		Follows)
1	tb	Sesame seeds

Heat a little oil in a frying pan and cook shallot over low heat until soft; cool. Quickly and carefully soak the rice paper in warm water and lay on a work bench. Place half of each salmon steak on a piece of rice paper and sprinkle with shallot, basil, a little oil and salt and freshly ground black pepper to taste. Fold in the corners to form an envelope and seal. Steam on a rack over a little water in a wok or in a steamer for about 10-15 minutes, or until fish flakes when tested with a skewer. Meanwhile, heat a little oil in a frying pan and cook onion over medium heat until golden, season to taste with salt and freshly ground black pepper. Place to one side of 4 warm serving plates. Heat a little more oil in frying pan, add the extra shallot and rocket and stir over medium to high heat until the rocket is just beginning to wilt. Season with salt and freshly ground black pepper and place in the centre of the serving plates. Top the rocket mixture with two salmon parcels, sprinkle with capsicum, drizzle with some mango dressing and sprinkle with sesame seeds.

Mango dressing: Combine 1/3 cup olive oil with 3 tablespoons freshly squeezed lime juice, 1/2 peeled, seeded mango, finely diced, 2 tea- spoons finely chopped shallot, 1/2 teaspoon grated fresh ginger and 1 tablespoon freshly snipped chives and season to taste with salt and freshly ground black pepper. Bon Appetit - Exec.Chef Magnus Johansson

Source: Australian Gourmet Traveller April '94

previous

next