Recipe: Salmon Parcels

Recipe Source: Smith, Fiona.  Dim Sum: Delicious Finger Food.  Ryland, Peters, Small; London; 2001 p. 21

Sigh.  I really wanted these to work out.  I mean, really, really wanted.  I'd been looking forward to making them for so long!  I finally had the perfect opportunity: my friends' New Year's Eve party.  Unfortunately, a winter storm meant that attendance was low, so I had to scrap it.  I had every intention of making it in the meantime, but life kept intervening.  By the time I finally got around to making it, well, it didn't quite work.  The salmon had a slightly odd taste to it.  I can't say for sure that it had gone off, but it didn't quite taste right and food poisoning is not something to mess around with.  At $1.27 per parcel, that's an awful lot of waste right there.  I'm really upset with myself for the results, but I guess there's nothing to be done.  Sigh.  I wouldn't be posting this, but I promised when I started this blog that I'd share my screw-ups...

I didn't make a lot of changes to the recipe.  I increased the amount of garlic and I substituted sesame oil for the peanut oil because of my peanut allergy.  Olive oil would have been a better choice; sesame oil is kind of a strong flavor and would have overpowered the salmon.  That's it.  They really did look so pretty on the plate...

Salmon Parcels (makes 20; approx. $1.27/parcel)

1 1/2 pound skinless salmon fillets

20 dry rice paper wrappers

20 cilantro leaves - I'm not kidding

1 tablespoon olive oil

8 garlic cloves

1/2 cup toasted, salted cashews

1 bunch cilantro, leaves only

1 bunch basil, leaves only

1/3 cup olive oil (I used sesame oil.  Don't.)

Equipment:

• Food processor
• Saucepan
• Multi-tiered steamer
• Saute pan
• Parchment paper

1. Put the garlic, cashews, cilantro bunch, basil, and 1/3 cup olive oil in the food processor.  Process to a smooth paste.
2. Cut the salmon into 20 square pieces.
3. Dip a rice paper wrapper in warm water to soften.
4. Put a cilantro leaf dead center of the rice paper wrapper.  Top with a piece of salmon followed by a teaspoon of the pesto.
5. Fold the edges of the rice paper wrapper over to form a square parcel.
6. Repeat for the other 19 wrappers.
7. Heat 1 tablespoon olive oil in the saute pan.  Place the parcels, seam side down, in the saute pan and fry until the bottom is lightly browned.  Remove from the pan.  Hint: Work in batches if the pan gets crowded.
8. Bring a saucepan of water to a boil. 
9. Line the tiers of the steamer with parchment paper.  I cut a few holes in the parchment paper to make sure the steam would penetrate.  This may have been a waste of time. 
10. Transfer the parcels to the steamer.  Steam for 3 - 4 minutes.
11. Remove from heat and serve, or serve chilled. 

Comments

[Natashya]

I feel your pain. I get so upset when a recipe that I have invested so much time and materials on does not work out.
Dim sum and steaming are two areas that I would really like to explore this year. I received a multi level steamer for Christmas but have not been brave enough to try it yet.
Thank you so much for your encouragement and kindness regarding my puppy and my family.

[Natashya]

I went looking to see if you had a public email so that I could ask about your pup, but didn't find one. I hope you don't mind me mentioning him here.
I can't imagine how frigtening your experience must have been. They really are our babies and our best friends, no one who hasn't loved a dog could understand.
I am so happy that you were able to get to him in time, luckily he was young and strong.
It just makes us love them even more, doesn't it?

[Chris]

I think it is great that you posted this, even if you weren't too happy with it. I keep a written journal of most of my cooks and learn from them constantly, especially from the things that didn't work out just right! Have a great weekend.

[Jessica Voloudakis]

Natashya,

Thanks for your concern. I'm never opposed to a mention of my little Yogi! (82 lb... real little...)

In terms of the steamer, I love mine. I use it often - it really does make life so much easier. Especially if you have to boil something anyway! If you received the bamboo kind, watch out though - they're pretty flammable.

Chris,

A journal is a great idea. I try to say when I've had a mistake, mostly so other people don't have to make that same mistake in order to learn from it!

[The Duo Dishes]

You live and learn. Thanks for posting this anyways. The recipe sounds really good. It's probably all a matter of tweaking before you get it the way you like it. Try again!

[Fearless Kitchen]

Duo - Yeah, the recipe should have been good. Fresher salmon would be key :)