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Salmon Sauteed In Rice Paper With Citrus Salad Recipe

by Global Cookbook

Ingredients

6 x Salmon filets - (4 ounce ea) skin removed     Salt to taste     Freshly-grnd black pepper to taste 6 x Eight inch rice paper rounds     Basil-Mint Pesto I see * Note

2 Tbsp. Extra virgin olive oil 3 c. Young, tender arugula leaves     Citrus Salad see * Note     Mint sprigs     Basil-Mint Herb Oil see * Note

Directions

1. Lightly season salmon with salt and pepper. Dip a rice paper completely in tepid water to wet thoroughly. Place paper on a dry tea towel and place salmon on lower third. Top with a Tbsp. of Basil-Mint Pesto and spread over top of salmon to proportionately coat. Fold ends of rice paper over and pull remaining rice paper over top to close completely. Repeat with remaining salmon.
2. To serve, heat extra virgin olive oil in a non-stick saute/fry pan and add in salmon. Saute/fry turning once till rice paper is golden and salmon is opaque, 4 to 5 min total. Drain salmon on paper towels and keep hot. Combine arugula leaves with Citrus Salad and arrange on hot plates. Top with sauteed salmon. Garnish with mint sprigs and a drizzle of deep-green Basil-Mint Herb Oil. Serve immediately.
3. This recipe yields 6 servings.

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