rice paper wrapped salmon on coconut milk spinach
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
- RICE PAPER WRAPPED SALMON
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3 Tbspfish sauce
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1 tspsugar
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1 tsplime juice
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3garlic cloves, finely minced
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2 tspfresh ginger, finely chopped
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1 lbsalmon, skinless filets, 3/4-inch thick, cut into 4 portions
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48-inch rice papers
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8 sprigcilantro, fresh
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2 Tbsppeanut oil
- COCONUT MILK SPINACH AND PEPPERS
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210-ounce bags baby spinach
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2 Tbspcoconut oil
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1/2 lbsweet baby bell peppers
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2shallots, thinly sliced
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3cloves garlic, finely minced
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1 Tbspfresh ginger, finely chopped
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1 ccoconut milk, unsweetened
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3dashes sriracha
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1 tspfine sea salt
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freshly ground pepper
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1/2 cpeanuts, dry roasted
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4lime wedges for garnish
How To Make rice paper wrapped salmon on coconut milk spinach
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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.
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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.
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3Heat 1 tablespoon coconut oil over medium heat. Add shallots and sauté until transparent. Add garlic and ginger and cook until fragrant.
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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.
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5Prepare Rice Paper Wrapped Fish Maintain 450° oven.
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6In a small bowl mix fish sauce, sugar, garlic, ginger together and lime juice. Rub salmon with mixture.
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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.
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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.
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9Place fish packets on baking sheet lined with foil. Cook for 5 minutes.
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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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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