Crisp Salmon in Rice Paper with Asian Au Jus
Submitted by cyrvyx
Salmon wrapped in rice paper, seared until crisp, then baked and served over julienned vegetables in an aromatic soy-sake broth with lemongrass and star anise. A restaurant-worthy Asian fusion dinner.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
40 minThis is the kind of dish that makes your dinner guests go quiet for a second, then ask for the recipe.
Salmon steaks seasoned with fresh cilantro get wrapped in softened rice paper, seared in sesame oil until the wrapper turns golden and crackly, then finished in a hot oven. The broth is where the real magic lives: soy sauce, sake, lemongrass, star anise, ginger, and garlic simmered into a fragrant au jus that pools around julienned vegetables on the plate.
Crispy fried vermicelli noodles on top seal the deal.
Chef Tips
- Dip the rice paper in hot water just until pliable. Too long and it turns gummy and tears when you try to wrap.
- Sear on high heat so the rice paper crisps fast without overcooking the salmon underneath.
- Use low-sodium soy sauce. Two full cups of regular soy will overpower everything else in the broth.
- Fry vermicelli noodles in hot oil for seconds. They puff instantly. Have them ready before you start plating.
Ingredients
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 sauté pan.
When hot, sear salmon.
Turn when brown. Bake in 400℉ (200℃). oven for 6 to 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.
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