I think I've said it here before, and I'm going to say it again - I love Canadian Living magazine! They have great recipes that are easy to follow using ingredients that are easy to find in Canada! I picked up the April 2012 issue and found an interesting recipe for salmon, using those little rice paper rounds that are normally used for spring rolls. The flavours in this recipe are amazing!
Glazed Salmon Bundles
4 rice paper rounds
4 skinless salmon filets (kind of little - like 1 1/2" x 3-4")
1 carrot, grated
3-4 green onions, green part thinly sliced
2 tsp vegetable oil
4 tsp hoisin sauce - I used some left-over Teriyaki sauce
Sesame Bok Choy
2 tsp soy sauce
1 tsp agave syrup
1 tsp rice vinegar
1 tsp sesame oil
1 clove garlic, minced
1 tbsp minced ginger
1 tsp black sesame seeds
1 tsp regular sesame seeds
1 lb baby bok choy (for some reason they call it "Bok Choy Junior" at the Superstore lol)
First things first: get all your little bits and pieces grated, mixed and ready before you start cooking! Grate the carrot, slice the onions, mix the sauces and have it all ready to rock. Preheat that oven to 400degrees. In a smal bow, whisk together the soy sauce, agave and vinegar - set aside.
Here we go: in a shallow dish of hot tap water, soak the rice paper (one at a time) unitl sof and pliable, about 30 seconds each. Remove and pat dry with a paper towel.
In the centre of each round, sprinkle some of the carrot and green onion. Top with a salmon filet then fold your little rice paper around the package, like you're wrapping a spring roll! So top and bottom in first, then fold the sides in.
Heat oil in a non-stick skillet and coat a baking dish with non-stick cooking spray. Carefully cook the bundles over medium-high heat, until browned and crisp, about a minute per side. Place the bundles "carrot-side up" in the baking dish and brush on the hoisin or teriyaki sauce. Bake for about 10 minutes.
While the fish is cooking, get your bok choy junior going. Heat the sesame oil over medium-high heat and stir fry the garlic, ginger and sesame seeds for a couple of minutes. Add the bok choy and soy sauce mixture, cook for about 3 minutes.
Serve with the salmon - deelish.