Thursday, April 14, 2011


Om~ Oh~
O Magazine~

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 was basmati 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..

La Recette~

Serves 6

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~


  1. I just started a subscription of O also. I'll have to look for this recipe. I love anything with salmon. Bonne journée!

  2. I had to go find out what the O magazine was and of course it is Oprah; will surely check it out. We love salmon and I often prepare it; très belle recette.

  3. Perfect! I have more garlic chives then I know what to do with.

  4. Monique, it doesn't surprise me that your picture is much better than the one in the magazine.


  5. We eat a heck of a lot of salmon here too and last night was a salmon night but on the grill since it was a pretty day.

    I will save this for a rainy or cold salmon day! Does the rice paper help avoid the strong salmon perfume while they're cooking?

  6. We eat salmon frequently. I got some garlic chives in the veggie box and now I know what I can do with them. Lovely pictures, as always!

  7. O! (and also OH! That looks delicious...) you know we eat lots of salmon too. I would love to have this dinner.

    Yours is Picture Perfect ~ all of your special extra touches, so artfully presented. The garlic chives, the lemon & caperberry (and i-spy the perfect lemon plates.)

    Very nice! xoxo

  8. Ahh yes these plates:) Pity ..only in the US..They were a gift ..

    many MOONS ago now it seems~

    Susan..the smell of salmon cooking..I've never thought of it..I can smell sardines:( And eat them..but I've never been that aware..I will see..usually it's BBQ'd..or baked in the oven..

    This was a different twist because of the papers:)
    I will see next time..

    Ann .u crack me up:)

    Bonjour ..tout le monde..
    Il fait beau mais frisquet !

  9. What do you mean? Your presentation is gorgeous! This is just the type of meal I like to eat. Salmon is my favorite fish, and it's so healthy. Thanks for the recipe. I'll try this one soon. ~ Sarah

  10. Sorry girlie but I think yours is much prettier than the magazine...
    This is a super idea, I bet it would be great with lots of different fish!
    Thank you Monique!

  11. J'adore vos photos et vos recettes, bravo pour tous ces 'posts' qui pour moi sont très enrichissant, lorsque l'on veut faire plaisir à sa famille pour quelques vrais moments de cuisine!
    bonne journée-cath.

  12. Beautiful descriptive picture...Eddie Loves Salmon...will have to try this. As always....beautiful...I love that plate....I have something similar...just one...from my mom.
    Thanks for all your inspiriation.

  13. a lovely dish you have made.Your photos are so pretty as always.

  14. Love salmon... and yours looks as good as theirs... the doodles of greens are a little arty. The rice paper is a nice take on parchment and you can eat it too??? I can imagine the flavor of the chives is wonderful on the fish. Lovely dish.

  15. Oh Monique...your photo is much more enticing than theirs! What a marvelous idea...using rice paper. I had salmon last night and would loved to have served it this way. The garlic chives add the perfect finishing touch to the top. Lovely.

  16. Hi Monique,

    Will you be painting Easter cookies this year, and if so may I ask where you found out how to make them?


  17. Hi I don't think I will make Easter cookies this year..just the Hen pie..or chick pie was the request..we are all bringing something..if you go to my painted cookies will see that Mary.. at Once Upon A plate..showed me on her link above..and see HER painted cookies..You will learn everything.
    Thanks everyone:)
    I hope you enjoy the wrapped salmon..

  18. Looks delicious Monique, and salmon is my ultimate favorite fish! Lovely photography too..

  19. wish I could get it here!...Oh well I can always just get the best out of you fab, blog anyway! ;)
    love todays post!

  20. No need to twist my arm. The picture speaks for itself. And I love salmon. I think I'd make this even if I didn't love salmon, that's how wonderful your dinner looks.

  21. Salmon and rice pilav---my favorite combo meal...& yours looks so tempting Yummm!!

  22. How gorgeous! What a wonderful dish for a dinner party and it seems that everyone loves salmon these days. The chives look like a bouquet on the salmon - just wonderful.

  23. Oh, Monique, I love this salmon. How gorgeous! What a faboo idea to 'draw' with the herbs on the rice paper.

    Happy Easter!

  24. No wonder the store was out of salmon !

    I would not have waited to post this either.


  25. To me, this meal looks super- pretty! ;)
    And it looks yummy.
    Monica x

  26. Mmmm...sounds delicous! I love new magazine much fun. It's like a little present for yourself every month.

  27. How gorgeous! What a wonderful dish for a dinner party and it seems that everyone loves salmon these days..
    Thanks for sharing..