Teriyaki Rice Paper Salmon (Baked) |
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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This dish is wonderfully light and simple, but vibrant and bursting with flavour at the same time. The rice paper wrapper absorbs the flavour, whilst sealing in moisture for an impressive and attractive meal. The flavour is not at all overly salmony...even my little sister likes it. It is great served with stir-fried veggies or fennel bulb, and I suspect it would taste delicious with rice or potatoes for a more substantial meal. Prep time includes marinading. Ingredients:
500 g salmon fillets, skinless |
1 tablespoon lime juice |
1/2 cup rice vinegar |
1/4 cup soya sauce |
3 garlic cloves, crushed and finely chopped |
1 tablespoon sugar (or other sweetener...e.g. agave syrup etc.) |
1/2 cup coriander (or a large handful) |
8 rice paper sheets (more or less if needed) |
Directions:
1. Preheat the oven to 180°C.
2. In a large dish, combine lime juice, soya sauce, rice vinegar, garlic, sugar and 2/3 of the coriander.
3. Cut the salmon into medium sized pieces (small enough to wrap in a rice paper wrapper) and place in the marinade. Cover for ten minutes and turn over, so both sides are well coated. Remove the pieces of salmon and reserve the marinade in a separate bowl.
4. In a large bowl of very hot water, soak the rice paper wrappers one by one until soft (less than 20 seconds for each).
5. Place one on a large, flat, clean surface (e.g. a chopping board) and put a small sprig of coriander in the centre, followed by a piece of salmon and a small spoon of the marinade. Bring the edges of the rice paper to the middle of the salmon to form a parcel and place, coriander side up, in a greased baking dish. Repeat with the remaining rice wrappers and salmon.
6. Place in the oven for around 20 minutes, slightly less if you don't like it completely baked through, or until the salmon is a light pink through the paper.
7. Serve with selected sides.
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