STEAMED RICE PAPER-WRAPPED SALMON WITH MACADAMIA NUTS PESTOHawaii has always been a special place to my husband and I. We love Hawaii not just because of its beautiful beaches and scenery. Hawaii is special to us because that’s where my husband proposed to me. To me, we were about to begin the journey of life together. So, mention Hawaii, I can assure you will see nostalgic expression on my face :)

Let’s talk about the food too, shall we ? I decided to give several Hawaiian recipes a try because I love the fusion of cultures that reflects on the food. Asian restaurants such as Japanese, Chinese, Korean, Philippines, Vietnamese are definitely not difficult to find in Hawaii, especially Oahu. Then there are also influences from the West. One of the best ramen noodles I’ve ever eaten was in Oahu. I’ve also eaten I think the best seared ahi tuna and sashimi so far, in Kauai. I also love the wide variety of fishes found in Hawaii that are not available or difficult to find in the mainland. Not to mention the tropical fruits. I mean..seriously, there’s nothing not to love about Hawaii!! Hawaiian is a melting pot of cultures and to me, that is simply wonderful. In the A Taste of Hawaii cookbook by Jean-Marie Josselin, he mentioned that Hawaii remains unique: a Hawaiian-Asian-American-Polynesian rainbow of life.

This steamed rice paper-wrapped salmon with macadamia nuts pesto is the example of wonderfully put together fusion dish. To me, a rice paper-wrapped roll is always unique to Vietnam and then you add in some twist like macadamia nuts pesto, it is one heaven of a dish right here! I’ve mentioned several times before that I’m not a big fan of cooked salmon, but this steamed rice paper-wrapped salmon with macadamia nuts pesto are so so so..amazing! if you can get a hold of a sashimi grade salmon, this will be great to have it eaten raw without steaming (if you’re into sashimi like I am of course). The fusion of flavor in this dish is brilliantly done! Contemporary if you ask me and I’m all head over heels for anything contemporary. If you try it, I think you will agree with me. Super amazing!

What you will need:
  • 1 lb salmon fillet
  • ½ cup dry sherry
  • Salt and pepper
  • 2 Tbsp minced fresh ginger
  • 1 tsp fish sauce
  • 1 Tbsp lemon juice
  • 2 Tbsp chopped macadamia nuts
  • 1 Tbsp chopped garlic
  • 2 Tbsp chopped fresh coriander
  • 24 sprigs fresh coriander, rinsed clean
  • 2 Tbsp olive oil
  • 12 round 10-inch sheets rice paper
  1. Cut the salmon into 12 equal pieces in length. In a shallow, nonreactive pan, combine the salmon, sherry, salt and pepper, ginger, and fish sauce. Marinate the fish for 1 hour. Drain off the liquid
  2. In a blender, combine the lemon juice and macadamia nuts and process until you obtain a light paste. Add the garlic and coriander, blending continuously. Increase the speed and add the olive oil
  3. Moisten one rice paper at a time with warm water and gently dab with clean tea towel. Place the moistened rice paper on a clean tea towel. Place 1 tsp of the pesto in the center of each wrapper and place a piece of marinated salmon on top. Place 2 sprigs of coriander on top of the salmon. Fold the paper closest to you over the salmon, then fold the ends into the center and roll away from you. Repeat until all ingredients have been used. If there is any pesto left over, use it to garnish when you serve
  4. Place the rolls in a bamboo steamer over boiling water and steam for about 2 minutes. If you don't have a bamboo steamer, place the rolls on a plate and place this inside the steamer you set up by using a large pot. Serve with the left over pesto and I also put some sriracha chili sauce on mine


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