SALMON IN RICE PAPER WITH SWEET & SPICY SAKE ESSENCE
Steps:
- Sake essence In a heavy 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and chili, bring to a boil over high heat and reduce to about 1/2 cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Saute the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm. Salmon Remove skin, if not already done. Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 tbsp total for the four fillets. Take a dish large enough to submerge the rice wrapper. Fill with hot tap water. Soak rice wrappers (one at a time) for 10-20 seconds in the water, just enough to soften and become pliable. Wrap each fillet in rice paper folding to make a little package. Heat the remaining 3 tbsp oil in a heavy, 12-inch skillet over medium to medium-high heat until it's hot and shimmering but not smoking. Put the wrapped fillets in the skillet, seam side down, without touching each other, and saute, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don't overcook. Transfer to paper towels and let drain. Stir the chopped cilantro into the sake essence and spoon some onto each of four warm places. Put salmon fillet in the center of each plate, top with a cilantro spring and serve at once.
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[email protected]I'm not a big fan of salmon, but I loved this recipe. The rice paper and sauce really made the dish.
Phillip SENSINGER
[email protected]This dish is so elegant and delicious. I'm definitely going to make it again for my next dinner party.
Irene Auma
[email protected]I've never made salmon in rice paper before, but this recipe was so easy to follow. The salmon turned out perfect and the sauce was amazing.
KGF Chapte
[email protected]This recipe is a great way to cook salmon. The rice paper keeps the salmon moist and the sauce is delicious.
Aneeb Bashir
[email protected]The sauce is a bit too sweet for my taste, but otherwise this recipe is great. I'll definitely make it again with a different sauce.
Amarachi Nnadi
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I've made it for parties and potlucks and it's always a hit.
Janak Sbkt
[email protected]I'm not a big fan of salmon, but I loved this recipe. The rice paper and sauce really made the dish.
Rana Hammad
[email protected]This recipe is a great way to use up leftover salmon. I also added some chopped vegetables to the filling for extra flavor.
Shemeer Fs
[email protected]The salmon was a bit overcooked for my taste, but the sauce was amazing. I'll definitely try this recipe again with a lower cooking temperature.
Phil Townsend
[email protected]This dish is so elegant and delicious. I'm definitely going to make it again for my next dinner party.
NIKHIL Yadav
[email protected]I've never used rice paper before, but it was surprisingly easy to work with. The salmon cooked evenly and the sauce was delicious.
Richard WILLOUGHBY
[email protected]This recipe was a hit with my family! The salmon was cooked perfectly and the rice paper added a nice crispy texture. The sweet and spicy sake essence was the perfect finishing touch.