2250g or 1/2 lb salmon fillets, boneless and skinless
4large round sheets rice paper
Salt and pepper
2tablespoonsolive oil
The Soy-Mustard Vinaigrette:
1-1/2tablespoonssoy sauce
1/2teaspoonDijon mustard
4tablespoonslemon juice
3tablespoonsolive oil
1teaspooncut chives
Salt and pepper to taste
Sauteed Mushrooms:
1/2lbmixed mushrooms
1tablespoonolive oil
1tablespoonbutter
1small shallotminced
2clovesgarlicminced
Salt and pepper to taste
1/4cupwhite wine
1teaspoonfresh thyme leaves
1tablespoonchopped parsley
Instructions
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.