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Rice Paper Wrapped Salmon with Sauteed Mushrooms

Adapted from a recipe from Eric Ripert
Serves: 2

The Salmon:
2 (250g or 1/2 lb) salmon fillets, boneless and skinless
4 large round sheets rice paper
Salt and pepper
2 tablespoons olive oil

The Soy-Mustard Vinaigrette:
1-1/2 tablespoons soy sauce
1/2 teaspoon Dijon mustard
4 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon cut chives
Salt and pepper to taste

Sauteed Mushrooms:
1/2 lb mixed mushrooms
1 tablespoon olive oil
1 tablespoon butter
1 small shallot, minced
2 cloves garlic, minced
Salt and pepper to taste
1/4 cup white wine
1 teaspoon fresh thyme leaves
1 tablespoon chopped parsley

For the Salmon:
Season the salmon fillets with salt and pepper. Soak two sheets of rice paper, one at a time, in warm water for 20 seconds. Place the sheets on top of each other and place one fillet of salmon in the middle. Wrap the rice paper around the salmon like an envelope. Repeat with the next two sheets of rice paper and salmon fillet. Set aside.

Mix together the soy sauce, mustard, lemon juice and olive oil in a small bowl. Add salt and pepper to taste, and stir in the thyme and parsley. Set aside.

Place the oil in a medium frying pan and heat over medium heat. Add the two fillets of salmon and saute for about 4 minutes on each side, until the rice paper is lightly browned or crispy to the touch.

For the Mushrooms: Trim the ends off the mushrooms and cut them in half, depending on size. Heat oil in a frying pan over medium heat. Add the minced shallot and garlic and saute until soft. Add the mushrooms and season to taste with salt and pepper. Add the white wine and reduce adding the butter to create a silky delicate sauce. Add the herbs to the pan and remove from the heat.

To plate, place a fillet on top of a bed of mushrooms. Sprinkle the soy-mustard vinaigrette on top of the salmon.