Salmon Fillets In Rice Paper Wrappers
|Rice paper wrappers||12 (6 Inch/ 15 Centimeter Each)|
|Garlic||1 Clove (5 gm), minced|
|Root ginger||25 Milliliter, chopped (2 Tablespoon)|
|Red chili flakes||1 Pinch (Hot)|
|Sesame oil||1⁄2 Teaspoon (2 Milliliter)|
|Chopped parsley/Cilantro||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Chopped green onion/Chives||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Pepper||1⁄2 Teaspoon (2 Milliliter)|
|Vegetable oil||1 Teaspoon (5 Milliliter)|
Soak rice paper wrappers, one at a time, in warm water for about 20 seconds.
Arrange in single layer on clean damp tea towel.
Meanwhile, to make herb mixture, in small bowl, combine garlic, ginger, chili flakes, sesame oil, cilantro, chives, salt and pepper Pat salmon dry.
Cut each fillet in half.
Place 2 tsp/10 mL herb mixture in centre of each rice paper wrapper and spread to size of salmon pieces.
Place piece of salmon on top of mixture.
Fold in ends of wrapper and roll up salmon, enclosing it completely in rice paper.
Just before serving, brush oil over bottom of non-stick skillet and heat on high.
Place salmon packages in pan folded side down.
Reduce heat to medium and cook for 4 minutes per side, or until salmon is just cooked through and wrappers are lightly browned.
Serve 2 packages per person.