Salmon Rice Paper Wraps
Recipe: #10640
September 30, 2013
Categories: Salmon, Asian, Birthday, Fathers Day, Mothers Day Romantic Dinner, Valentine's Day, Oven Bake, Gluten-Free, Non-Dairy, Spicy, Salmon Dinner, more
"A delicious wrap I really enjoy. I love the crunch from the broiled rice paper."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (177.1 g)
- Calories 345.9
- Total Fat - 9 g
- Saturated Fat - 1.7 g
- Cholesterol - 60.1 mg
- Sodium - 147.4 mg
- Total Carbohydrate - 40.3 g
- Dietary Fiber - 0.2 g
- Sugars - 22.4 g
- Protein - 25.1 g
- Calcium - 23 mg
- Iron - 0.8 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 425 degrees Fahrenheit.
Step 2
Lightly coat the bottom of a baking pan with oil .
Step 3
Place the fillets onto the pan, skin side down.
Step 4
Sprinkle the garlic powder, salt and pepper over the fish.
Step 5
Mix together the sesame oil, marmalade and ginger; rub over the fish with the back of a spoon.
Step 6
Bake for 10 to 12 minutes, until fish flakes when poked with a fork.
Step 7
Remove from oven.
Step 8
Place a sheet of rice paper on top of a clean wet towel; cover with another wet towel.
Step 9
Leave for a few second just until the sheet is pliable but not too soft.
Step 10
Place 1/4 of the chopped cabbage on the center of the rice paper and add a piece of the cooked fish pink side down.
Step 11
Fold the two ends over and roll the sides over; repeat this process with the remaining pieces of fish.
Step 12
Lightly coat another baking sheet with olive oil and place the wrapped fish, Napa cabbage side up on sheet.
Step 13
Broil on the top rack until rice paper starts to crisp and brown, about 4 minutes.
Step 14
Remove from oven and serve each portion with 2 tablespoons of the hot pepper jelly.
Tips
No special items needed.
1 Reviews
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