Salmon in Rice Paper
An Oriental turn for salmon: fresh ginger and cilantro top the salmon in crisp rice paper packets which are placed on a bed of tomato-black bean sauce. The Chinese chili sauce and black bean garlic paste are available at Asian markets and many large supermarkets.
- Chinese Tomato-Black Bean Sauce
- Vine-ripened Tomatoes - 3 large, peeled, seeded, and diced
- Sesame Oil - 2 teaspoons
- Fish stock or clam juice - 1/2 cup
- Fresh Ginger - 3 teaspoons, grated
- Cilantro Sprigs - 2, stemmed and chopped
- Chinese chili sauce - 1/2 teaspoon
- Black bean garlic paste - 2-1/2 teaspoons
- Unsalted butter - 3 tablespoons
- Rce Paper Rounds - 4
- Salmon - 2 pounds, trimmed
- Fresh Ginger - 2 teaspoons, grated
- Cilantro Sprigs - 4, stemmed
- Clarified Butter - 2 ounces
- Cilantro Sprigs - 4
To make the sauce: Place all ingredients except the butter in a saucepan over medium-high heat and cook until reduced by one-third. Stir occasionally with a wooden spoon to keep from sticking. Swirl in the butter, a tablespoon at a time, until incorporated in the sauce. Keep warm.
To prepare the fish: Place the rice paper rounds in warm water for 2 to 3 minutes, until completely flexible. Cut the salmon on the bias into four fillets. Gently take the rice paper rounds out of the water, drain, and lay flat on a work surface. Press 1/2 teaspoon of the fresh ginger into the flesh side of a fillet. Arrange 5 to 6 cilantro leaves over the ginger. Lay the fillet, seasoned side down, on a rice paper round. Fold the bottom of the round over the fillet, then fold in the sides. Fold the top over and press to seal. Repeat with all fillets. When you turn them over, the cilantro will be visible through the rice paper on the top side.
Heat the clarified butter in a large saute pan or skillet over medium-high heat. When the butter is hot, add the salmon packets, top-side down, and saute for 3 to 5 minutes, until golden. Flip and cook 2 to 3 minutes more, again until golden brown.
To serve: Spoon hot tomato-black bean sauce on warmed serving plates. Place a salmon packet, cilantro-side up, on the sauce. Garnish each with a cilantro sprig.