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Thai Salmon With Ponzu Sauce - from Soho
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Cuisine: Thai
FROM THE MENU OF . . . SOHO
4300 Paces Ferry Road, Suite 107, Atlanta
770-801-0069
Q: I've had the "salmon wrapped in rice paper with Thai pesto, seasonal vegetables and steamed rice" at Soho's in Vinings Jubilee for lunch several times. It is simply delicious and perfect for a light lunch. It seems to be very healthy, too. I'd love to have the recipe.
--- Sheila Deshpande, Atlanta
A: Joe Ahn, executive chef of Soho, was happy to share this inventive dish, which features salmon and a fresh herbed pesto in a wafer-thin layer of rice paper. Rice paper, a circular wrapper used for Thai spring rolls, is soaked in water to soften and can be found in Asian and specialty markets. The recipe has been reduced; if you have a food processor with a smaller capacity, use that for more even blending. Extra pesto can be used as a sandwich spread.
Hands on time: 30 minutes Total time: 30 minutes Serves: 4
Ingredients:
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4 pieces rice paper
For the Thai pesto mix:
2 tablespoons fresh basil leaves
2 tablespoons fresh cilantro leaves
2 tablespoons fresh ginger, peeled
2 tablespoons fresh mint leaves
2 tablespoons fresh lemon grass
2 tablespoons peanuts
2 tablespoons garlic
1 serrano pepper, stemmed and seeded
2 tablespoons vegetable oil
For the citrus ponzu sauce:
2 tablespoons fresh orange juice
2 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
4 (4-ounce) salmon fillets
Salt and pepper
Instructions:
Soak rice paper in water until soft, about 2 minutes, then carefully pat dry with paper towels. Set aside.
To prepare Thai pesto mix: In a food processor, puree basil, cilantro, ginger, mint, lemon grass, peanuts, garlic, pepper and oil. Set aside.
To prepare citrus ponzu sauce: In a bowl, stir together orange juice, lime juice, rice wine vinegar and soy sauce. Set aside.
Season the salmon fillet with salt and pepper, then rub liberally on one side with about 2 teaspoons to 1 tablespoon Thai pesto. Place the salmon in center of the rice paper and wrap it tightly.
In a nonstick pan, sear all sides of the salmon. This will result in a medium-rare temperature. Transfer to a 350-degree oven for 5 minutes for further doneness, if desired.
Re-stir ponzu sauce, and serve on the salmon or on the side.
To prepare Thai pesto mix: In a food processor, puree basil, cilantro, ginger, mint, lemon grass, peanuts, garlic, pepper and oil. Set aside.
To prepare citrus ponzu sauce: In a bowl, stir together orange juice, lime juice, rice wine vinegar and soy sauce. Set aside.
Season the salmon fillet with salt and pepper, then rub liberally on one side with about 2 teaspoons to 1 tablespoon Thai pesto. Place the salmon in center of the rice paper and wrap it tightly.
In a nonstick pan, sear all sides of the salmon. This will result in a medium-rare temperature. Transfer to a 350-degree oven for 5 minutes for further doneness, if desired.
Re-stir ponzu sauce, and serve on the salmon or on the side.
Nutrition:
Per serving: 283 calories (percent of calories from fat, 42), 26 grams protein, 14 grams carbohydrates, 1 gram fiber, 13 grams fat (2 grams saturated), 60 milligrams cholesterol, 462 milligrams sodium.t
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