The Invisible Salmon Wrapped in Ghostly Rice Paper Lying in a Tomato Blood Puddle on Black Bean Pavement by a Broccoli Tree

The Invisible Salmon Wrapped in Ghostly Rice Paper Lying in a Tomato Blood Puddle on Black Bean Pavement by a Broccoli Tree Recipe
Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
The title of this clever dish may twist your tongue, but the flavors will delight it. You can also serve this in a more traditional fashion--sans the broccoli tree and ghost-shaped salmon.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 518
Caloriesfromfat 30 %
Fat 17.5 g
Satfat 3.2 g
Monofat 7.9 g
Polyfat 4.9 g
Protein 41.9 g
Carbohydrate 47.3 g
Fiber 3.7 g
Cholesterol 111 mg
Iron 3.8 mg
Sodium 780 mg
Calcium 119 mg

Ingredients

Black-bean sauce:
1 teaspoon vegetable oil
1 cup finely chopped onion
2 tablespoons finely chopped peeled fresh ginger
3 garlic cloves, minced
1/2 cup dry sherry
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/4 cup Chinese fermented black beans
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
1 tablespoon fish sauce
1/4 teaspoon black pepper
Salmon:
4 (6-ounce) salmon fillets (about 1 inch thick), skinned
1/4 teaspoon black pepper
1/8 teaspoon salt
4 cilantro sprigs
4 (8-inch) round sheets rice paper
1 1/2 teaspoons vegetable oil
Remaining ingredients:
4 broccoli spears
2 cups hot cooked short-grain rice

Preparation

To prepare black-bean sauce, heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Stir in sherry. Bring to a boil; cook until reduced to 1/2 cup (about 2 minutes). Add tomatoes; reduce heat, and simmer 2 minutes. Stir in black beans and next 5 ingredients (black beans through 1/4 teaspoon pepper). Remove from heat.

To prepare salmon, sprinkle 1 side of each fillet with 1/4 teaspoon pepper and salt. Gently press 1 cilantro sprig onto center of each fillet. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 30 seconds. Remove sheet from water. Place sheet on a flat surface; let stand 30 seconds. Place 1 fillet, cilantro side down, in the center of sheet. Fold edges of sheet over fillet; press seams to seal. Cover with a damp towel to prevent fish packet from drying. Repeat procedure with remaining fish and rice paper sheets. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fish packets, cilantro sides down, to skillet; cook 4 minutes on each side or until fish is done.

Steam broccoli, covered, 2 minutes or until crisp-tender.

Place 1 fish packet on each of 4 serving plates; spoon about 2/3 cup black-bean sauce around each fish packet. Arrange 1/2 cup rice and 1 broccoli spear on each plate.

Note: Bottled Chinese fermented black beans can be found in Asian markets.