Salmon in Rice Paper
a little help, please?
have a dry rub working on some fresh salmon and will cut that into squares to fold into rice paper, but am not sure if i should lightly steam the fish, then wrap and then pan sear, or will pan-searing be enough?
i see both techniques, so am wondering what would be better? they will be small bite-size pieces and will cook quickly.
It sounds wonderful! I must remember the lemon mayo idea.
I can recommend this recipe as well (excuse me if it's deja vu, I recently linked to it on another thread about macadamia nuts)
Salmon di Jendela--Salmon with Indonesian pesto in rice paper
The indonesian pesto for this recipe is fabulous.