Rice Paper Salmon with Sweet and Spicy Sake Essence
Author: Abby Fammartino
Yields: 4 Servings
- 1 and ½ - 2 lb. salmon filet, cut into 4 portions leaving skin on
- Salt and pepper to taste
- 4 -6 Rice paper wrappers
- Sweet and Spicy Sake Essence:
- 1 and ½ cup sake
- 1 cup organic mirin
- 2 T. rice vinegar
- ½ cup wheat-free tamari
- 2 T. minced ginger
- 2 cloves garlic, minced
- ½ t. serrano pepper, seeded and minced
- Combine ingredients for sake essence in a small pot and bring to a boil. Reduce by ⅓ until thick and sticky. Set aside to prepare the fish.
- Rinse and pat fish dry. Season with salt and pepper, and set aside. Fill a large prep bowl with warm water and spin the rice paper wrapper around in a circle to wet all sides. Lay textured side down on a cutting board, repeating with 3 more rice paper wrappers.
- Place salmon flesh side down on the rice paper and fold the side closest to your body first up over the filet. Next fold the right then left side, then roll the fish over keeping the rice paper tightly around the fish. Be sure the seam side is down, and repeat with each filet.
- Heat 2 T. sesame or coconut oil in a pan over medium high heat, and once the oil is hot add the wrapped salmon flesh side down. Cook 4 minutes then flip, cooking 4 more minutes on second side, or until both sides are golden brown and fish is cooked through. Heat sake essence (if necessary) and pour over fish.
Copyright Chef Abby Fammartino, Abby's Table, LLC,
Copyright Chef Abby Fammartino, Abby’s Table, LLC, 2009