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Salmon Steamed in Rice Paper Print Email


Salmon Steamed in Rice Paper

4 Salmon Fillets (each 5 oz/140 g)
4 sheets rice Paper
4 sprigs basil
4 sprigs coriander

Marinade
2 tbsp. fresh ginger, chopped
2 tbsp. roasted garlic, finely chopped
2 tbsp/25 mL tamari sauce
1 tbsp/15 mL coriander, chopped
1 tsp/5 mL oyster sauce
1 tsp/5 mL mirin
1 tsp/5 mL sesame oil
Yellow Pepper Coulis
2 yellow peppers, diced
1 clove garlic, finely chopped
1 shallot, finely chopped
1 tsp/5 mL olive oil
1 cup/400 mL stock
salt and pepper

Marinate salmon in the marinade for 1 hour. Remove salmon from marinade. Dry gently removing all excess ingredients. Season with salt and pepper. Dip rice paper in water until workable. Wrap each fillet with a sprig of basil and coriander. Steam for 3 to 4 min. Serve with hot yellow pepper coulis. Yellow Pepper Coulis: in a saucepan on medium heat, saute garlic and shallots. Add yellow pepper and deglaze with stock. Cover and simmer for 20 min. until tender. Liquefy the mixture until smooth by passing the mixture through a sieve. Season to taste.

Total Preparation Time = 1 hr 25 min
Servings = 4
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