Real Recipes From Real Home Cooks ®

rice paper wrapped salmon on coconut milk spinach

Recipe by
Sandy Yagyu
Pacific Grove, CA

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.

yield 4 serving(s)
prep time 45 Min
cook time 15 Min
method Stove Top

Ingredients For rice paper wrapped salmon on coconut milk spinach

  • 3 Tbsp
    fish sauce
  • 1 tsp
  • 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
    cilantro, fresh
  • 2 Tbsp
    peanut oil
  • 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

  • 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

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