Salmon Rice Paper Parcels
Nutritional values
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 761 mg | (19 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 36 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the salmon parcels
- 12 leaves Rice paper (22 cm)
- 150 grams Rice noodles
- 3 scallions
- 1 ripe Mango
- 250 grams fresh Salmon (skinless)
- ½ bunch Dill
- For the sauce
- 300 grams dark Plum
- 70 grams brown sugar
- 300 milliliters Red wine vinegar
- 1 tsp freshly grated ginger
- 1 chopped garlic clove
- 1 pinch Ground clove
- ½ tsp Red pepper flakes
- 1 pinch ground anise seed
- 1 pinch Ground cinnamon
- 1 Tbsp dark soy sauce
Preparation steps
For the salmon parcels: Soak the rice paper sheets in warm water until tender. Remove and spread on a cloth. Cover with a damp paper towel.
Cook the rice noodles according to package instructions, and drain.
Rinse and thinly slice the scallions. Peel the mango, remove the pulp and thinly slice.
Rinse the salmon, pat dry and thinly slice.
Rinse the dill, shake dry and pluck leaves.
To assemble, lay 1 rice paper sheet on a work surface so that 1 corner is pointing downwards. Add a few noodles horizontally, top with some mango slices, some salmon slices and some dill. Fold the bottom corner over the filling, then the right and the left corners inward.
For the sauce: Rinse the plums, cut in half, remove seeds, cut into small pieces and add to a saucepan. Add the sugar, vinegar, ginger, garlic and spices to a saucepan and bring to boil. Cook until soft. Puree, season with soy sauce and allow to cool.
To serve, put sauce on plate. Top with the salmon parcels and serve immediately.
