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Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir Photo by: Photo: Becky Luigart-Stayner; Styling: Mary Catherine Muir

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

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.

Cooking Light MARCH 1999

  • Yield: 4 servings

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.

Nutritional Information

Amount per serving
  • Calories: 518
  • Calories from fat: 30%
  • Fat: 17.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 7.9g
  • Polyunsaturated fat: 4.9g
  • Protein: 41.9g
  • Carbohydrate: 47.3g
  • Fiber: 3.7g
  • Cholesterol: 111mg
  • Iron: 3.8mg
  • Sodium: 780mg
  • Calcium: 119mg
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The Invisible Salmon Wrapped in Ghostly Rice Paper Lying in a Tomato Blood Puddle on Black Bean Pavement by a Broccoli Tree recipe

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