There are a few things you should know about me. Chances are, you already know them if you’re reading this because either you found this entry through gross self-facebook promoting, or more likely you are my mother. Hi Mom.
The first is that I am obsessed with Japanese food, the second is that grocery shopping soothes my soul and the third is that I get easily excited and obsessed with things at the drop of a hat.
There is a fluid narrative here, I promise. The idea for this post was planted by my friend Michelle on gchat just last week. Michelle pointed me in the direction of Luxirare’s latest post (one of the craziest evil food photography geniuses this side of the mid-Atlantic ridge). I’ve been following her blog for a long time now, and her posts continually blow my mind. This particular post “Seafood Squares to Go” blew my mind. Luxirare never posts recipes, but carefully lists her ingredients and explains her methods in a clear, delightfully honest way. So, I gathered the gist of it: Put some salmon, dill and some sauce inside a moist rice paper wrap and fry it.
So last Sunday I set out for some epic grocery shopping in my neighborhood, knowing that it would take some diligence to find rice paper wraps. I did find them, for $10.00!!! which is completely insane since you can get them in ANY Thai, Vietnamese, Chinese, or Japanese market for about $2.00. But, I wasn’t about to go Chinatown because grocery shopping in China town more stressful thank trying to leave Dodger Stadium at the seventh inning stretch when the Dodgers are down 12-3. (Ohh my God, did I use a sports reference?)
But enough mumbling and down to the recipe. It’s really quite simple and definitely tasted good…though I’m not so sure about fried sour cream.
Dill Salmon Wrapped in Rice Paper:
(Makes 4 pockets)
You will need:
1/2 lb. salmon (try to find a thick, meaty piece)
4 round rice paper wraps (usually used for cold Vietnamese spring rolls, the package looks like this)
1/4 cup chopped dill+ 1 sprig of FRESH dill (I mean it)
1/2 cup sour cream
1 tsp whole grain mustard (Trader Joe’s makes an epic crunchy one)
2 tbs lemon juice
2 tbs neutral oil
1. Cut the salmon into pieces about the size of half your iPhone. Steam the salmon for about 5 minutes (you can put a metal colander in a large pot with an inch of water if you don’t have a fancy steaming contraption). Don’t overcook it, since you want the inside to still have a darker tinge. Remove and set aside.
2. To make the sauce, combine the sour cream, lemon juice, mustard and chopped dill. Add salt and pepper as needed and more dill if you can handle it.
3. Soak the wrappers one at a time in hot water. They basically become very delicate when they react with hot water, so have a clean surface ready to go for stuffing.
4. Lay a wrapper flat and place a spring of dill in the center, then add the salmon on top and a dollop of the sour cream sauce. Fold up the wrapper into a little packet, as if you were wrapping a present (or changing a diaper).
5. Heat some unflavored oil in a pan (canola, grapeseed or vegetable). I feel like olive oil will give it a strange flavor, so try and avoid it. Gently place the the packet in the oil and brown for about 3-5 minutes. You should make one side very crispy and brown and leave the other untouched.
6. Serve with more of the dill sauce!