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Rice Paper Wrapped Salmon with Hoisin Lime Sauce
Recipe

12 INGREDIENTS • 23 STEPS • 50MINS

Rice Paper Wrapped Salmon with Hoisin Lime Sauce

4.9
9 ratings
Salmon cooks deliciously inside a rice paper package, and is served with an easy hoisin lime sauce. Make this on a weekend when you have more time, or for your guests
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Rice Paper Wrapped Salmon with Hoisin Lime Sauce
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Julie Yoon
Hi I'm Julie, your kitchen coach! I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
http://www.chefjulieyoon.com
Salmon cooks deliciously inside a rice paper package, and is served with an easy hoisin lime sauce. Make this on a weekend when you have more time, or for your guests
50MINS
Total Time
$7.03
Cost Per Serving
Ingredients
Servings
2
US / Metric
Vegetable Oil
as needed
Vegetable Oil
Garlic
5 cloves
Fresh Cilantro
1/4 cup
Fresh Cilantro
or Fresh Parsley
Scallion
1/2 cup
Scallion
Rice Paper Wrapper
4
Rice Paper Wrappers
Salt
to taste
Hoisin Sauce
1/4 cup
Orange
1
Orange, juiced
1/4 cup juice needed
Nutrition Per Serving
VIEW ALL
Calories
364
Fat
11.1 g
Protein
47.8 g
Carbs
15.5 g
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Rice Paper Wrapped Salmon with Hoisin Lime Sauce
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author_avatar
Julie Yoon
Hi I'm Julie, your kitchen coach! I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
http://www.chefjulieyoon.com
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Skin the fillet Salmon Fillet (1 lb) and cut it into 4 even pieces.
step 2 Skin the fillet Salmon Fillet (1 lb) and cut it into 4 even pieces.
step 3
Season both sides of salmon pieces with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
step 3 Season both sides of salmon pieces with Salt (to taste) and Ground Black Pepper (to taste) and set aside.
step 4
Peel and chop up the Garlic (5 cloves) and Fresh Ginger (2 Tbsp).
step 4 Peel and chop up the Garlic (5 cloves) and Fresh Ginger (2 Tbsp).
step 5
Chop up the Scallion (1/2 cup).
step 5 Chop up the Scallion (1/2 cup).
step 6
Chop up the Fresh Cilantro (1/4 cup).
step 6 Chop up the Fresh Cilantro (1/4 cup).
step 7
Heat Vegetable Oil (as needed) in a sauté pan.
step 7 Heat Vegetable Oil (as needed) in a sauté pan.
step 8
Sauté about half of the garlic and the ginger until softened, but not browned.
step 8 Sauté about half of the garlic and the ginger until softened, but not browned.
step 9
Then add cilantro and scallion, and cook for 30 seconds.
step 9 Then add cilantro and scallion, and cook for 30 seconds.
step 10
Remove from heat.
step 10 Remove from heat.
step 11
Carefully moisten 1 piece of Rice Paper Wrappers (4) in warm water for about 30 seconds until soft.
step 11 Carefully moisten 1 piece of Rice Paper Wrappers (4) in warm water for about 30 seconds until soft.
step 12
Then spread the sheet of rice paper out on a cutting board and lightly pat dry with a paper.
step 12 Then spread the sheet of rice paper out on a cutting board and lightly pat dry with a paper.
step 13
Put 1 heaping tablespoon of the ginger-garlic-herb mixture on the center of the rice paper and spread it around a bit, so that it will evenly cover the surface of a piece of salmon.
step 13 Put 1 heaping tablespoon of the ginger-garlic-herb mixture on the center of the rice paper and spread it around a bit, so that it will evenly cover the surface of a piece of salmon.
step 14
Place salmon on top, and tightly fold ends of the rice paper up and around the salmon to make it a package, like you're making a burrito.
step 14 Place salmon on top, and tightly fold ends of the rice paper up and around the salmon to make it a package, like you're making a burrito.
step 15
Repeat with all pieces and place salmon bundles aside to set in the refrigerator for at least 5 minutes.
step 15 Repeat with all pieces and place salmon bundles aside to set in the refrigerator for at least 5 minutes.
step 16
Heat a large skillet with Vegetable Oil (as needed).
step 16 Heat a large skillet with Vegetable Oil (as needed).
step 17
Once the oil is hot, add the bundles to the pan, sealed side down, and brown for about 1-2 minutes.
step 17 Once the oil is hot, add the bundles to the pan, sealed side down, and brown for about 1-2 minutes.
step 18
Once the one side is browned, carefully flip the bundles and brown on the other side for about another 1-2 minutes. Be careful not to rip the delicate rice paper.
step 18 Once the one side is browned, carefully flip the bundles and brown on the other side for about another 1-2 minutes. Be careful not to rip the delicate rice paper.
step 19
Transfer to a lightly greased baking sheet, presentation side-up and pop into the oven to cook for about 6-7 minutes to finish cooking the salmon on the inside.
step 19 Transfer to a lightly greased baking sheet, presentation side-up and pop into the oven to cook for about 6-7 minutes to finish cooking the salmon on the inside.
step 20
Resist the urge to over-bake the salmon, or it might dry out. Remember, the pieces of salmon are small, and even out of the oven, they continue to cook through carry-over cooking.
step 20 Resist the urge to over-bake the salmon, or it might dry out. Remember, the pieces of salmon are small, and even out of the oven, they continue to cook through carry-over cooking.
step 21
To make the hoisin lime sauce, place the Hoisin Sauce (1/4 cup), Orange (1), remaining minced garlic and Lime (1) in a liquid measuring cup or bowl and microwave for 1 minute. Stir well.
step 21 To make the hoisin lime sauce, place the Hoisin Sauce (1/4 cup), Orange (1), remaining minced garlic and Lime (1) in a liquid measuring cup or bowl and microwave for 1 minute. Stir well.
step 22
Drizzle the sauce over the salmon bundles.
step 22 Drizzle the sauce over the salmon bundles.
step 23
Garnish with chopped cilantro and serve.
step 23 Garnish with chopped cilantro and serve.
Tags
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Dairy-Free
Asian
Lunch
Microwave
Fish
Shellfish-Free
Dinner
Seafood
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