ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

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

Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir
Yield 4 servings
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

  4. 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.

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