Ingredients:
1 cup sake
1 cup mirin
1 tablespoon rice wine vinegar
2 tablespoons chopped ginger
2 cloves chopped garlic
1 jalapeno peppers, seeded and chopped
1 tablespoon vegetable oil
2 tablespoons chopped yellow peppers
2 tablespoons chopped red peppers
2 tablespoons chopped zucchini
2 tablespoons chopped carrots
1 teaspoon soy sauce
cilantro ( to garnish)
4 (6 ounce) salmon fillets
4 sheets rice paper, rounds
salt and pepper
1/4 cup canola oil
Directions:
in a saucepan, combine sake, mirin, vinegar, ginger, garlic and jalapeno, bring to boil and reduce to about 1/2 c (about 15 minutes).
meanwhile heat oil in a skillet, saute peppers, zucchini, carrot until crisp tender.
add to the sake mixture with soy sauce and keep warm.
salt& pepper each salmon fillet and drizzle with oil.
wet rice paper wrappers one at a time in a bowl of warm water, then remove rice paper to a clean cloth towel on the work surface.
place salmon in center of rice paper, fold rice paper over, tuck in sides and fold again.
repeat with remaining fillets.
heat 3 tbsp of oil in a skillet.
place rice paper bundles seam side down, saute for 3-5 minutes, turn over, cook1-2 minutes more.
spoon sauce into 4 plates, top with salmon, garnish with cilantro.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.