Rice Paper Wrapped Salmon on Coconut Milk Spinach

Sandy Yagyu

By
@Samuraicook

Your dinner guests will feel extra special when presented with a beautiful gift-wrapped entree.Tender salmon flavored with the tastes of Asia are wrapped in translucent rice paper. The delicious salmon rests on a colorful bed of coconut creamed spinach and peppers. Crunchy peanuts add crunch and fresh lime a bright hint of acidity.


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Serves:

4

Prep:

45 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

RICE PAPER WRAPPED SALMON

3 Tbsp
fish sauce
1 tsp
sugar
1 tsp
lime juice
3
garlic cloves, finely minced
2 tsp
fresh ginger, finely chopped
1 lb
salmon, skinless filets, 3/4-inch thick, cut into 4 portions
4
8-inch rice papers
8 sprig(s)
cilantro, fresh
2 Tbsp
peanut oil

COCONUT MILK SPINACH AND PEPPERS

2
10-ounce bags baby spinach
2 Tbsp
coconut oil
1/2 lb
sweet baby bell peppers
2
shallots, thinly sliced
3
cloves garlic, finely minced
1 Tbsp
fresh ginger, finely chopped
1 c
coconut milk, unsweetened
3
dashes sriracha
1 tsp
fine sea salt
freshly ground pepper
1/2 c
peanuts, dry roasted
4
lime wedges for garnish

Directions Step-By-Step

1
Prepare Coconut Milk Spinach and Peppers
Preheat oven to 450°.
Heat large dry skillet over medium high heat until hot. Add spinach, a handful at a time, tossing leaves until they have wilted. Transfer spinach to a colander, let cool then squeeze out as much liquid as you can. Set aside. Wipe out skillet with paper towel.
2
Brush peppers with 1 tablespoon oil. Place on baking sheet and roast until they begin to blister. Remove from oven and let cool. Slice into strips and blot moisture with paper towel.
3
Heat 1 tablespoon coconut oil over medium heat. Add shallots and sauté until transparent. Add garlic and ginger and cook until fragrant.
4
Stir in the coconut milk and bring to a simmer. Add spinach and pepper strips. Season with Sriracha, salt and pepper. Stir to combine. Remove from heat.
5
Prepare Rice Paper Wrapped Fish
Maintain 450° oven.
6
In a small bowl mix fish sauce, sugar, garlic, ginger together and lime juice. Rub salmon with mixture.
7
Fill a large bowl with very hot water. Dip rice paper, one sheet at a time, in water for 10 seconds. Place on a moistened dish towel - sheet will soften and become more pliable. Arrange 2 cilantro sprigs attractively in the center of the rice paper then place salmon on top. Fold the rice paper over the salmon to make a packet. Fold the additional 3 packets.
8
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Place the salmon packets in the skillet, seam-side down, and cook for 1 1/2 minutes. Make certain they do not touch one another. Turn and cook for 1 1/2 minutes more.
9
Place fish packets on baking sheet lined with foil. Cook for 5 minutes.
10
Plate and serve
While salmon is in the oven reheat creamed spinach. Spoon creamed spinach onto 4 dinner plates. Remove fish from oven and arrange on top of spinach. Garnish with chopped peanuts and lime wedges

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Asian
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free