Rice Paper Wrapped Salmon on Coconut Milk Spinach

1
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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

How to Make Rice Paper Wrapped Salmon on Coconut Milk Spinach

Step-by-Step

  • 1Prepare 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.
  • 2Brush 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.
  • 3Heat 1 tablespoon coconut oil over medium heat. Add shallots and sauté until transparent. Add garlic and ginger and cook until fragrant.
  • 4Stir 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.
  • 5Prepare Rice Paper Wrapped Fish
    Maintain 450° oven.
  • 6In a small bowl mix fish sauce, sugar, garlic, ginger together and lime juice. Rub salmon with mixture.
  • 7Fill 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.
  • 8Heat 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.
  • 9Place fish packets on baking sheet lined with foil. Cook for 5 minutes.
  • 10Plate 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

Printable Recipe Card

About Rice Paper Wrapped Salmon on Coconut Milk Spinach

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