Salmon Fillets In Rice Paper Wrappers Recipe

This salmon fillet in rice peper wrappers is a delicate and elegant recipe for an asian meal. Prepared with salmon fillets with a herb mix of chives and cilantro with with ginger, garlic, chili flakes and sesame oil, the salmon fillets in rice paper wrappers is a exquisite recipe.

Summary

Health IndexAverageServings6
CuisineCourse

Ingredients

 Rice paper wrappers12 (6 Inch/ 15 Centimeter Each)
 Garlic1 Clove (5 gm), minced
 Root ginger25 Milliliter, chopped (2 Tablespoon)
 Red chili flakes1 Pinch (Hot)
 Sesame oil1⁄2 Teaspoon (2 Milliliter)
 Chopped parsley/Cilantro1⁄2 Cup (8 tbs) (125 Milliliter)
 Chopped green onion/Chives1⁄4 Cup (4 tbs) (50 Milliliter)
 Salt1⁄4 Teaspoon (1 Milliliter)
 Pepper1⁄2 Teaspoon (2 Milliliter)
 Salmon fillets6
 Vegetable oil1 Teaspoon (5 Milliliter)

Nutrition Facts

Serving size

Calories 276 Calories from Fat 59

% Daily Value*

Total Fat 7 g10%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 78 mg

Sodium 759.7 mg31.7%

Total Carbohydrates 21 g7.2%

Dietary Fiber 0.51 g2%

Sugars 0.3 g

Protein 30 g60.6%

Vitamin A 14.2% Vitamin C 12.5%

Calcium 3% Iron 8.3%

*Based on a 2000 Calorie diet

Directions

Soak rice paper wrappers, one at a time, in warm water for about 20 seconds.
Arrange in single layer on clean damp tea towel.
Meanwhile, to make herb mixture, in small bowl, combine garlic, ginger, chili flakes, sesame oil, cilantro, chives, salt and pepper Pat salmon dry.
Cut each fillet in half.
Place 2 tsp/10 mL herb mixture in centre of each rice paper wrapper and spread to size of salmon pieces.
Place piece of salmon on top of mixture.
Fold in ends of wrapper and roll up salmon, enclosing it completely in rice paper.
Just before serving, brush oil over bottom of non-stick skillet and heat on high.
Place salmon packages in pan folded side down.
Reduce heat to medium and cook for 4 minutes per side, or until salmon is just cooked through and wrappers are lightly browned.
Serve 2 packages per person.
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