Crackling Salmon in Rice Paper

Name: Crackling Salmon in Rice Paper
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 oz black truffles, very thinly sliced (or omit); 8 fillets salmon fillets, skinned (about 3 oz each); 2 tsp fine salt; 1 tsp freshly ground black pepper; 1 tsp freshly ground coriander; 8 rounds 8-inch rice paper rounds; 8 whole fresh chives, trimmed to 4 inches; 3 tbsp olive oil; 1 splash Hennessy cognac or brandy

Crackling Salmon in Rice Paper prepared as a finished dish

Cook: 35 min
Total: 35 min
Yield: 4 servings
Difficulty: Advanced
Cuisine: Asian
Protein: Seafood

Ingredients

Servings

Original recipe

1 oz black truffles, very thinly sliced (or omit)
8 fillets salmon fillets, skinned (about 3 oz each)
2 tsp fine salt
1 tsp freshly ground black pepper
1 tsp freshly ground coriander
8 rounds 8-inch rice paper rounds
8 whole fresh chives, trimmed to 4 inches
3 tbsp olive oil
1 splash Hennessy cognac or brandy

Shopping list for 4

Instructions

1
Butterfly each salmon piece horizontally with a sharp knife. Arrange a layer of truffle slices on each bottom half and replace the tops to enclose the truffles.
2
Sprinkle the salmon with salt, pepper, a splash of cognac, and ground coriander.
3
Spread a damp towel on your work surface. Fill a large bowl with water. Soak one rice paper round until pliable, about 30 seconds.
4
Arrange a chive and a few reserved truffle slices in the center of the softened rice paper. Place a salmon fillet rounded-side down in the center. Fold the short sides in, then fold the long sides over to enclose the salmon like an envelope.
5
Transfer seam-side down to a tray. Keep covered with plastic wrap while you prepare the remaining parcels.
6
In a large skillet, heat half the olive oil over medium-high heat. Sauté the salmon parcels seam-side up until golden brown, about 3 minutes. Carefully turn over and reduce heat to medium. Cook until both sides are firm and the salmon is cooked through, about 3 more minutes.
7
Transfer to plates and serve immediately.

Ingredients

Servings

Original recipe

1 oz black truffles, very thinly sliced (or omit)
8 fillets salmon fillets, skinned (about 3 oz each)
2 tsp fine salt
1 tsp freshly ground black pepper
1 tsp freshly ground coriander
8 rounds 8-inch rice paper rounds
8 whole fresh chives, trimmed to 4 inches
3 tbsp olive oil
1 splash Hennessy cognac or brandy

Shopping list for 4

Instructions

1
Butterfly each salmon piece horizontally with a sharp knife. Arrange a layer of truffle slices on each bottom half and replace the tops to enclose the truffles.
2
Sprinkle the salmon with salt, pepper, a splash of cognac, and ground coriander.
3
Spread a damp towel on your work surface. Fill a large bowl with water. Soak one rice paper round until pliable, about 30 seconds.
4
Arrange a chive and a few reserved truffle slices in the center of the softened rice paper. Place a salmon fillet rounded-side down in the center. Fold the short sides in, then fold the long sides over to enclose the salmon like an envelope.
5
Transfer seam-side down to a tray. Keep covered with plastic wrap while you prepare the remaining parcels.
6
In a large skillet, heat half the olive oil over medium-high heat. Sauté the salmon parcels seam-side up until golden brown, about 3 minutes. Carefully turn over and reduce heat to medium. Cook until both sides are firm and the salmon is cooked through, about 3 more minutes.
7
Transfer to plates and serve immediately.