Salmon in Crisp Rice Paper with Sake Essence

By á-168951

Ingredients

• For the Salmon:
• For the Sake Essence
• 1 cup + 2 Tbs Sake
• 1 cup Mirin
• 1 Tbs Rice Vinegar
• 1 Tbs Fresh Ginger, minced
• 2 large cloves garlic, minced
• 1/2 tsp fresh Serrano chile, seeded and minced
• 1 Tbs vegetable oil
• 2 Tbs red bell pepper, finely diced
• 2 Tbs yellow bell pepper, finely diced
• 2 Tbs Zucchini (skin side only), finely diced
• 2 Tbs carrot, finely diced
• 1 tsp soy sauce
• 2 tsp fresh cilantro (more sprigs for garnish), chopped
• 4 skinless Salmon fillets (about 6 oz. each)
• Kosher salt and freshly ground black pepper
• 1/4 cup Canola oil
• 4 rounds rice paper (8 - 10 inches)

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

TO MAKE THE SAKE ESSENCE:
In a heavy 2-qt saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and serrano, bring to a boil over high heat, and reduce to about 1/2 cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet ON medium-high heat. Saute the peppers, zucchini, and carrot until crisp-tender, about 2 minutes. Add the soy sauce and vegetables to the sake essence; set aside and keep warm.

TO PREPARE THE SALMON:
Sprinkle both sides of each salmon fillet with salt and pepper and drizzle with a little of the vegetable oil, using 1 Tbs total for the four fillets. Wrap each fillet in rice paper.

Heat the remaining 3 Tbs oil in a heavy, 12-inch skillet over medium to medium-high heat until it's hot and shimmering but, not smoking. Put the wrapped fillets in the skillet without touching. Saute, turning to brown top and bottom, until the rice paper is golden brown, 2 to 3 minutes per side; don't overcook (If the fillets are very thick, you can also brown the side for 1 minute each, but most fillets will be cooked through - just barely opaque - if just the top and bottom are seared.) Transfer to paper towels and let drain. Stir the chopped cilantro into the sake essence and spoon some onto each of four warm dinner plates. Put a salmon fillet in the center of each plate, top with a cilantro sprig, and serve at once.

MAKE-AHEAD TIPS:
The sake essence can be made several hours ahead and kept covered at room temperature. Wait to saute and add vegetables until just before serving.

The fillets can be wrapped in rice paper up to two hours ahead. Put them on a plate in a single layer without touching. Drape with a damp paper towel, wrap in plastic, and refrigerate until ready to cook