RICE PAPER WRAPPED SALMON ON COCONUT MILK SPINACH

Rice Paper Wrapped Salmon on Coconut Milk Spinach image

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...

Provided by Sandy Yagyu

Categories Fish

Time 1h

Number Of Ingredients 23

Ingredients

RICE PAPER WRAPPED SALMON
3 Tbsp fish sauce
1 tsp sugar
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(s) cilantro, fresh
2 Tbsp peanut oil
COCONUT MILK SPINACH AND PEPPERS
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

Steps:

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