Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence

Salmon in Crisp Rice Paper with Sweet & Spicy Sake Essence
Photo by Scott Phillips


  • 4 skinless salmon fillets (about 6 oz. each)
  • 1 tsp. soy sauce
  • 2 tsp. chopped fresh cilantro; more sprigs for garnish
  • 2 Tbs. finely diced yellow bell pepper
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. finely diced zucchini (skin side only)
  • 4 rounds rice paper (8 to 10 inches in diameter)
  • + 10 more ingredients
    • 2 Tbs. finely diced red bell pepper
    • 1 Tbs. vegetable oil
    • 2 large cloves garlic, minced
    • 1 Tbs. rice vinegar
    • ¼ cup canola oil
    • 2 Tbs. minced fresh ginger
    • 1 cup mirin
    • 1 cup plus 2 Tbs. sake
    • 2 Tbs. finely diced carrot
    • ½ tsp. seeded and minced fresh serrano chile

In a heavy 2-quart saucepan, combine the sake, mirin, rice vinegar, ginger, garlic, and serrano. Bring to a boil over high heat, and reduce to about 1/2 cup, 10 to 15 minutes. Meanwhile, heat the oil in a skillet over medium-high heat. Sauté the peppers, zucchini, and carrot until crisp-tender, a...

View full recipe at Fine Cooking


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