Salmon di Jendela--Salmon in the Window


1 lb. skinless salmon fillet, cut into 8, two-ounce squares
8 8-inch rice paper rounds (banh trang)
a few  cilantro leaves for placing on top of the salmon
salt
1 TBS oil
 

Indonesian pesto

2 garlic cloves, minced
1 stalk lemongrass, minced
1 to 2 Thai chilies, seeded and minced
1 cup lemon basil (kemanggi) or Thai basil, chopped
1/4 cup dry roasted macadamia nuts, chopped
1/2 tsp coarse sea salt
2 TBS vegetable oil

Use a mortar and pestle to grind the pesto ingredients into a fairly smooth paste.  You want to make sure to grind the lemongrass and chiles well to eliminate grittiness.

Soften a rice paper round in water.  Place a cilantro leaf in the center, topside of the leaf  pressed against the round.  Lightly season a square of the salmon with salt and place on top of the cilantro leaf.  Spread a layer of the pesto on the salmon.  Fold the rice paper around the salmon forming a packet.  Follow the same procedure for the rest of the salmon pieces.

Steam the packets for 3--4 minutes over boiling water.  Heat the tablespoon of oil in a frying pan over medium high heat.  Fry the steamed packets on their bottoms (pesto side) for a minute or so, crisping the rice paper.

Serve with rice and pea shoots fried with garlic for a delicious meal.
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