Title: Salmon Wrapped in Rice Paper with Chinese Black Bean Sauce
Categories: Dujour08
Yield: 4 servings

=== CHINESE BLACK BEAN SAUCE
-===
2 tb Canola oil
1 Onion; finely chopped
2 ts Finely-chopped garlic
1 tb Peeled; finely-chopped fresh
-ginger
1 c Sherry
1 cn Tomatoes - (28 oz); diced
1 tb Fish sauce or tamtri;
-(optional),
(available at Asian
-specialty markets)
1/2 c Chinese fermented black
-beans; rinsed,
(available at Asian
-specialty markets)
3 tb Mixed chopped herbs;
Such as cilantro; mint and
-Thai basil
Salt; to taste
Freshly-ground black pepper;
-to taste
=== SALMON IN RICE PAPER ===
4 Salmon filets - (6 oz ea);
-skinned
Salt; to taste
Freshly-ground black pepper;
-to taste
4 Pieces circular rice paper -
-(8" or; (4 to 6)
10 " dia);
(available at Asian
-specialty markets)
4 Sprigs fresh cilantro
1 tb Canola oil
=== STEAMED BABY BOK CHOY
-AND TAT SOI ===
4 Heads baby bok choy
1/2 lb Tat soi or spinach; washed,
-stemmed
1 ts Sesame oil
Salt; to taste
Freshly-ground black pepper;
-to taste

Heat the oil in a medium saucepan. Saute the onions, garlic and ginger for
3 to 5 minutes. Add the sherry and reduce by one-third. Add the chopped
tomatoes and simmer for 2 minutes. Add the fish sauce, black beans, and
herbs. Taste for seasonings. Sprinkle some salt and pepper on the salmon
fillets to season. Dip the rice paper rounds into a bowl of hot water.
Remove from water and put them on a flat surface and wait 1 to 2 minutes
until the sheets absorb the water. Move the first sheet of rice paper to
the center of the work space. Put a couple cilantro leaves in the middle of
the rice paper. Put a salmon fillet top-side down in the middle of the rice
paper covering the cilantro leaves. Fold up the four sides of the rice
paper sheet to form a packet. Turn the packet over and store under a barely
dampened towel while you do the remaining three fillets. Heat the oil in a
saute pan. Sear the top sides of the salmon packets for 2 to 3 minutes
until the paper becomes translucent. Turn the packets over and finish
cooking on the stove or in a 350 degree oven for 5 to 8 minutes. If you
like your salmon well done, cook for 2 to 4 minutes longer. Blanch the
vegetables in boiling water. Drain and toss with sesame oil, salt and
pepper. Assembly: Ladle the Chinese black bean sauce onto each of 4 large
dinner plates, tilting the plate so the sauce spreads out evenly. Put the
salmon packet slightly off center. Add 1 head of baby bok choy and some of
the tat soi or spinach. This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9199) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-26-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: Nora Pouillon

Converted by MM_Buster v2.0l.