Best 3 Rice Paper Wrapped Salmon On Coconut Milk Spinach Recipes

Embark on a culinary journey to Southeast Asia with our tantalizing Vietnamese-inspired dish, Rice Paper Wrapped Salmon on Coconut Milk Spinach. This delightful recipe combines fresh and flavorful ingredients to create a vibrant and healthy meal. Delicate rice paper envelops succulent salmon fillets, while a creamy coconut milk spinach sauce adds richness and depth of flavor. As you savor each bite, you'll be transported to the bustling streets of Hanoi or Ho Chi Minh, where this dish is a beloved favorite. But that's not all, this comprehensive article also features a collection of equally enticing recipes that showcase the diverse culinary heritage of Vietnam. From classic Pho Bo to aromatic Chicken Satay Skewers, and refreshing Vietnamese Iced Coffee, you'll find a plethora of dishes to satisfy your taste buds and transport you to the heart of Vietnam.

Here are our top 3 tried and tested recipes!

GARLIC BUTTER CREAMED SPINACH SALMON.

Garlic Butter Creamed Spinach Salmon. image

This one skillet salmon is for those nights when you're craving something fancy...ish, but need to keep things quick and easy too. All made in one skillet with heart healthy salmon, shallots, garlic, a touch of creamy coconut milk, parmesan cheese, plenty of fresh baby spinach, and spring herbs. Comes together in less than 30 minutes!

Provided by Tieghan Gerard

Time 25m

Number Of Ingredients 14

Ingredients

4 salmon filets, skin on or off ((your preference))
kosher salt and black pepper
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1 small shallot, thinly sliced
3 cloves garlic, minced or grated
1/2 teaspoon crushed red pepper flakes
1 cup canned full-fat coconut milk, or heavy cream
2 ounces cream cheese, cubed
1/2 cup grated parmesan cheese
4 cups fresh baby spinach
juice from 1 lemon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives, plus more for serving

Steps:

1. Season the salmon all over with salt and pepper. 2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 3. To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 4. To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.

Nutrition Facts : Calories 583 kcal, ServingSize 1 serving

COCONUT-MISO SALMON CURRY

Coconut-Miso Salmon Curry image

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, curries, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
1/4 cup white miso
1/2 cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Steps:

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 24 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 761 milligrams, Sugar 4 grams, TransFat 0 grams

SALMON RICE BOWLS WITH COCONUT-GINGER BROTH

Salmon Rice Bowls with Coconut-Ginger Broth image

This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the Grenadines, Rawlston takes inspiration from West Indian flavors and techniques to build his modern fast-casual bowls. We love how he pours coconut broth around the outside of a rice bowl, and borrowed that technique (but not his recipe), then simplified and streamlined a home cook-friendly version. Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.

Provided by Anna Stockwell

Categories Salmon Breadcrumbs Paprika Mayonnaise Coconut Ginger Lime Chickpea Bean Kale Rice Dinner Quick and Healthy Dairy Free Fish

Yield 4 servings

Number Of Ingredients 20

Ingredients

For the Salmon:
3 Tbsp. virgin coconut oil
1/2 cup panko (Japanese breadcrumbs)
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1 1/4 tsp. kosher salt, divided
4 (4-6-oz.) salmon fillets
2 Tbsp. mayonnaise
For the Broth, Beans and Greens, and Assembly:
1 (14.5-oz.) can coconut milk
2 Tbsp. finely grated ginger (from one 3" piece)
1 tsp. sugar
1 1/2 tsp. kosher salt, divided
1 Tbsp. fresh lime juice
2 Tbsp. virgin coconut oil
1 (14.5-oz.) can chickpeas, kidney beans, or black beans, drained, rinsed
1 bunch curly kale, stems removed, torn into small pieces
4 cups steamed rice
Lime wedges (for serving)

Steps:

Cook the Salmon:
Preheat oven to 400°F. Heat oil in a large skillet over medium until melted. Add panko, pepper, paprika, cayenne, and 1/2 tsp. salt. Cook, stirring constantly, until panko is golden brown, 2-3 minutes. Transfer to a paper-towel-lined plate. Wipe skillet clean; reserve for beans and greens.
Line a quarter sheet pan or other small rimmed baking dish with parchment paper, then arrange salmon fillets skin side down; season with remaining 3/4 tsp. salt. Using a small spoon or offset spatula, spread mayonnaise across salmon, then sprinkle spiced panko over, pressing lightly to adhere. Roast until salmon is opaque, 8-10 minutes.
Make the Broth and Beans and Greens and Assemble:
Heat coconut milk, ginger, sugar, 1 tsp. salt, and 1/4 cup water in a small pot over medium and bring to a boil. Immediately remove from heat and stir in lime juice.
Heat oil in reserved skillet over medium until melted. Add beans and kale, then cover pan and cook, stirring once halfway through, until kale is wilted, 2-3 minutes. Season with remaining 1/2 tsp. salt and stir to combine.
Divide rice among bowls, then top with beans and greens mixture. Using a fish spatula, lift each fillet up off its skin-the skin will stick to the paper-and arrange in each bowl. Pour in coconut broth. Serve with lime wedges alongside.

Tips:

Use sushi-grade salmon for the best results.
If you don't have sushi-grade salmon, you can freeze regular salmon for at least 24 hours before using it. This will kill any parasites.
To make the rice paper wrappers more pliable, soak them in warm water for a few minutes before using them.
Be careful not to overcook the salmon. It should be cooked through but still slightly pink in the center.
Serve the rice paper-wrapped salmon with your favorite dipping sauce, such as soy sauce, ponzu sauce, or sweet and sour sauce.

Conclusion:

Rice paper-wrapped salmon on coconut milk spinach is a delicious and healthy meal that is perfect for a light lunch or dinner. It is also a great way to get your kids to eat more fish. The salmon is cooked to perfection and the rice paper wrappers are a fun and unique way to serve it. The coconut milk spinach is a creamy and flavorful side dish that pairs perfectly with the salmon.