Salmon with Herbs in Rice Sheets

Ingredients

• 8 sheets of rice paper (round; Asiashop)
• 40 g coconut flakes (freshly grated)
• 2 tbsp sesame seeds
• 2 tbsp clarified butter
• 1 Red Onion
• 1 small red chili
• 3 tbsp red wine vinegar
• 100 ml chicken broth
• 2 tbsp brown sugar
• 1 tsp Cornstarch
• 1 tsp chopped coriander leaves
• 1 orange
• 2 red onions
• 400 g Salmon fillet
• 1 Tbsp clarified butter
• Salt
• pepper (ground)
• a handful of chives
• 8 fresh curry leaves
• 1 untreated lime (zest and juice)

Instructions

1. 1.

   Briefly soak the rice sheets in cold water, drain, and let them sit on a kitchen towel for 2–3 minutes to soften. Lay four sheets side by side on a work surface and pat dry with paper towels.

2. 2.

   Evenly sprinkle grated coconut and sesame over the sheets, cover with remaining sheets, and press slightly together. Heat clarified butter in a large non‑stick pan and fry the filled rice sheets one at a time, 2–3 minutes per side. Drain on paper towels and cut in half.

3. 3.

   For the sauce, peel and finely dice the onion. Wash, trim, and chop the chili. Combine onion, chili, vinegar, chicken broth, and sugar; bring to a boil. Dissolve cornstarch in 2 tbsp cold water and whisk into the simmering sauce to thicken. Let cool, then stir in coriander.

4. 4.

   For the filling, cut the orange peel into strips and separate the segments from the membranes. Peel, halve, and slice the onions thinly. Rinse salmon, pat dry, and slice into small pieces. Heat clarified butter in a pan and cook salmon slices 1–2 minutes; season with salt and pepper.

5. 5.

   Fill each half of rice sheet with orange strips, salmon, onions, and herbs. Drizzle with lime juice and sprinkle with lime zest. Serve immediately with the sweet‑sour sauce.