The rice paper turns all golden resulting in a crispy crunchy crust and the flavor from the chives marries perfectly with the salmon and soy sauce. We pretty much inhaled these. I would encourage all salmon lovers to try this recipe. I know I will be making these again and again.
Salmon & Chive Parcels
Adapted from DonnaHay.com
2 average sized filets of salmon, skin off and pin-boned
6 rice paper rounds
1 bunch chives, chopped
vegetable oil, for shallow frying
½ cup soy sauce, to serve
sprinkle of red pepper flakes, to serve
addition chives, for garnish
Slice the salmon into six 2 - 3" pieces. Soften a rice paper round in warm water for 30 seconds. Place on a clean, dry cloth. Top with salmon and chives, fold over each end and roll to enclose the filling. Repeat with remaining ingredients. Heat 1 inch oil in a large frying pan over high heat. Add the parcels and cook for 1–2 minutes each side or until golden. Serve with soy sauce.
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