I just started a subscription to this magazine..I pass it along..I like it..In fact last month I snipped a recipe..It was too pretty to pass up and we eat a heck of a lot of salmon..
I am glad I anticipated making this..and had bought the Garlic Chives at my Asian market..
Because..I really didn't feel like cooking.. but this was incentive ..I made my rice..
added some preserved lemon..it was basmati rice..my microwave method..9 minutes foolproof:)IN a corning ware covered dish ..with a scott towel in between.. some butter and broth..1 cup rice ..2 cups delicious broth.. sautéed shallots.. frozen peas.. and the lemon.. Mix everything..cover w/ Scott towel..the lid.. and zap..9 mins high fluff w/ fork.
It went nicely with this dish~
It's as easy as 1-2-3 and pretty pretty..
Prettier if you had the salmon they recommended..I only had filets..theirs was chunky and thin rectangles.. beautiful..
Mine was not but this will give you the idea..It's a keeper recipe and it was a great practice run..I would usually not post a full meal that was this unpretty but you just have to have this recipe:) Healthy.. wrapped in rice paper and envelopes a mini garden! What's not to love?
Their photo is herelook how gorgeous..
It's easy and fun to make..
Note: Garlic chives are available year-round at Asian supermarkets and at regular supermarkets in the spring. They have a mild, garlic-like taste. If you can't find them, use regular chives instead.
6 (5-ounce) boneless, skinless salmon fillets, preferably wild king salmon
1 1/2 tsp. kosher salt, divided
1 tsp. sugar, divided
1/4 tsp. freshly ground black pepper
4 egg yolks
6 round (8-inch) rice paper wrappers (also called spring roll skins)
1 bunch garlic chives (or chives), cut into 4-inch pieces
2 Tbsp. canola oil
Active time: 30 minutes
Total time: 1 hour
Season salmon all over with 1 tsp. salt, 1/2 tsp. sugar, and pepper; cover loosely with foil or plastic wrap and set aside at room temperature for about 30 minutes.
In a medium bowl, whisk together egg yolks and remaining 1/2 tsp. salt and 1/2 tsp. sugar. Add salmon fillets to bowl and toss gently to coat; set aside (don't cover this time).
Fill a wide, shallow dish with cold water. Working with 1 at a time, dip a rice paper wrapper into water, submerging it until just flexible, about 5 seconds. (Wrapper will become softened and more fragile a few seconds after being taken out of the water, so don't soak too long.) Carefully transfer wrapper to a clean, lint-free kitchen towel. Pile some of the chives (about 4 or 5) in the center, and then arrange a piece of salmon on top, skin side up. Roll salmon snugly in wrapper, envelope-style, pressing out any air as you go. Transfer to a large plate and repeat process with remaining wrappers, chives, and salmon.
Heat oil in a large skillet over medium-high heat. Arrange 3 of the wrapped fillets in skillet, chives side down, and fry, flipping once, until crust is golden brown and salmon is just cooked through, 3 to 4 minutes total. Transfer briefly to a paper-towel-lined plate and repeat process with remaining wrapped fillets; serve immediately.
PS..I squeezed lemon on our fish..and would not hesitate to cook w/ a soupçon of sesame oil..because we love that flavor.
It is lovely~