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Cooking 101
These firecracker bites made their way through about a gazillion people's TikTok and Instagram feeds in the summer of 2021. And with good reason. The salmon is super flavorful and tender, the rice paper crisps up perfectly, and there's a fun explosion of scallion, sauce, and jalapeño once you take a bite. Some trends are here to stay.
Chef's Tip: Don't be intimidated by the folding of the rice paper. Take it step by step and worst case it all falls apart and tastes amazing anyway.
1 lb center-cut salmon fillet, skin on
Cooking oil
Salt
Chili flakes
Rice paper
2 scallions, cut into 2-inch pieces
A handful of cilantro, torn
1 jalapeño pepper, thinly sliced
1 tbsp coconut aminos or soy sauce
1 tsp sesame oil
1 tsp rice vinegar
Cook the salmon: Heat a large skillet over medium heat, add oil to coat the pan. Season the skin of the salmon with a pinch of salt and chili flakes, and lay in the pan, skin side down. Cook for about 7 minutes, until the skin is crispy and the fish flips easily. Flip and cook for another 5 minutes. Let the salmon cool a bit, then cut into 1-inch cubes. You should have about 8-10 pieces
Assemble and fry the bites: Dip a sheet of rice paper in warm water for about 10-15 seconds to soften it, then move onto a plate. In the center of the rice paper, add a piece of salmon, 2 pieces of scallion, a few cilantro leaves, one slice of jalapeño, and a squeeze of Gingery Miso Sauce
Fold from the bottom, wrapping the paper over the salmon. Then fold in the sides, and roll to create a little package
Heat the pan back up with a drizzle of oil. Fry the salmon packages until crispy on both sides
Serve with the sauce: Whisk together coconut aminos, sesame oil, rice vinegar, and about ¼ pouch of Gingery miso
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce and Herby Chemichurri sauce.
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