Name: Asian salmon rice paper parcels
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 100g fillets fresh NZ salmon, skin removed; salt and freshly ground black pepper; 3 tablespoon oil; 2 clove garlic, crushed; 1 tablespoon grated fresh ginger; 1 large red chilli, finely chopped; 4 large rice paper wrappers; 2 spring onions, finely chopped; 1/4 cup chopped fresh coriander; To serve; 1/4 cup sweet chilli sauce; 1/4 cup chopped roasted peanuts; 2 tablespoon coriander; lime wedges, to garnish

Asian salmon rice paper parcels

These beautifully flavoured Asian salmon rice paper parcels topped with sweet chilli sauce with peanuts, coriander and lime wedges is perfect served for a tasty weeknight meal

Serves 4

Prep

15M

Cook

15M

Total

30M

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This recipe first appeared in Food magazine issue 84.

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Ingredients

4 x 100g fillets fresh NZ salmon, skin removed

salt and freshly ground black pepper

3 tablespoon oil

2 clove garlic, crushed

1 tablespoon grated fresh ginger

1 large red chilli, finely chopped

4 large rice paper wrappers

2 spring onions, finely chopped

1/4 cup chopped fresh coriander

To serve

1/4 cup sweet chilli sauce

1/4 cup chopped roasted peanuts

2 tablespoon coriander

lime wedges, to garnish

Method

1.Preheat the oven to 200°C. Line a baking tray with baking paper. Season the salmon with salt and pepper and set aside.

2.Heat 1 tablespoon of the oil in a frypan over a medium-low heat. Add the garlic, ginger and chilli, and cook for 2-3 minutes until the mixture has softened. Remove from the heat and set aside.

3.Place a rice paper wrapper in a bowl of hot water for about 30 seconds, or until it has softened. Pat dry and place on a flat surface. Place ¼ of the garlic mixture in the centre of the wrapper and spread out so it will fully cover the salmon piece when placed on top. Sprinkle over some spring onion and coriander. Place a piece of salmon on top and tightly fold the sides and ends of the rice paper in to make a package. Place on the prepared baking tray. Repeat with the remaining wrappers, garlic mixture, spring onion, coriander and salmon.

4.Heat the remaining oil in a non-stick frypan over a medium heat. Gently cook the rice paper salmon parcels on one side for 1-2 minutes, or until golden. Carefully turn and brown the other side.

5.Transfer the parcels, sealed side down, back to the prepared baking tray. Bake in the preheated oven for 5-7 minutes until the salmon is just cooked.

6.Serve topped with sweet chilli sauce with peanuts, coriander and lime wedges available as a garnish.

7.PER SERVE: Energy: 604kcal, 2530kj Protein: 34g Fat: 32g Saturated fat: 7g Cholesterol: 76mg Carbohydrate: 45g Fibre: 2g Sodium: 210mg

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