Crispy Rice Paper Salmon with Melon and Broccolini Salad
Give my Crispy rice paper wrapped salmon with melon and broccolini salad a go. You will love the combination of flavours and textures. The simplicity of this recipe which brings to together subtle flavours that pack a punch.
More than a melon: The Bel Oro Melon is a delicious fruit with bright yellow colour and a wonderful sweetness that the whole family will love. Thought to originate from North-East Asia the fruit has a beautiful smooth golden skin with an apricot colour flesh not dissimilar to the interior of a rockmelon.
- 1 long green chilli, deseeded and finely diced
- 2 tbsps. sliced eshallots
- ¼ tsp. sesame oil
- 1 tbsp. fish sauce
- 1 tbsp. sweet chili sauce
- 1 tbsp. Apple vinegar
- 1 tbsp. lime juice
- 1 tbsp. coconut
peanut or olive oil
- 2 bunches broccolini
- ½ cup picked coriander for garnish
- ¼ Bel Oro melon, peeled and seeded and with a peeler slices into thin strips
- 2 tbsps. olive oil
- 4 x 180 g skin off salmon pieces
- 4 x rice papers
Make the dressing by combining all the ingredients and stir to combine, set the dressing aside.
Blanch or steam the broccolini until just done and set aside and prepare the melon, tossing the melon with the coriander.
Heat a pan over moderate temperature and season and oil the salmon, place the salmon, flesh side down and cook for 2-3 minutes until golden and slightly crispy then do the same for the skin side. Soak the rice paper in hot water until softened and then wrap this around the salmon, place the salmon back into the pan for another 3 minutes on each side until crispy and golden.
To serve place down some of the broccolini layered with the melon and coriander and then top with the salmon. Spoon over the dressing and serve.