Crisp salmon in rice paper with asian au jus

Ingredients

Quantity		Ingredient
4		Salmon steaks; (5 ounces each)
½	bunch	Cilantro; chopped fine
4		Rice papers; as needed
2	tablespoons	Ginger
1	teaspoon	Garlic
3	teaspoons	Sesame oil
2	cups	Soy sauce
4	cups	Julienne vegetables
6	ounces	Sake wine
2		Lemon grass; (white part only)
4		Star anise

Directions

Season each fish with cilantro, ½ teaspoon each. Dip rice paper, one at a time, in hot water. Place seasoned salmon in middle. Roll and seal packet.

Add 3 teaspoons sesame oil to saute pan. When hot, sear salmon. Turn when brown. Bake in 400~ oven for 6-8 minutes. In a small pot, add 2 cups soy sauce, 6 ounces sake, lemon grass, star anise, 2 teaspoons cilantro, garlic, and ginger. Bring to boil. Add vegetables and serve. Garnish with fried vermicelli noodles.

Posted by JoAnn Pellegrino 5/98 Recipe published in Rhode Island Monthly Magazine July 1995 NOTES : The vegetables are not given in the recipe but chinese might be nice.

Recipe by: Atomic Grill Restaurant Providence RI Posted to KitMailbox Digest by J Pellegrino <gigimfg@...> on May 28, 1998

Related recipes

• Asian fish rolls in rice-paper wrappers
• Asian-poached salmon with warm cucumber salsa
• Asian-style salmon stir-fry
• Baked dilled salmon on rice
• Baked salmon rolls
• Creamed salmon in rice ring
• Crispy potato-wrapped salmon
• Crispy-coated salmon with honey lime sauce
• Crispy-skinned salmon
• Oil poached salmon with sticky rice and dried fruit salad
• Piquant salmon rolls
• Rice paper rolls
• Salmon and rice wrapped in pastry with dill sauce
• Salmon rolls
• Salmon sauteed in rice paper with citrus salad
• Salmon wrapped in rice paper
• Salmon wrapped in rice paper with chinese black bean sauce
• Smoked salmon & asian cucumber salad rolls
• Smoked salmon and asian cucumber salad rolls
• Thai salmon parcels