Lemon Mousse Cake

Steamed Salmon & Parsley Rice Paper Bundles (Low Carb, Low Cal)

This recipe offers a light, flavorful, and healthy way to enjoy salmon, keeping it moist and tender through steaming. The rice paper acts as a delicate, edible wrapper that holds everything together without adding significant carbs.

Yields: 4-6 bundles

Prep time: 20 minutes

Cook time: 10-15 minutes

Ingredients:

 * 300g fresh salmon fillet, skin removed, finely diced (about 0.5 cm cubes)

 * 1/2 cup fresh parsley, finely chopped

 * 1 small shallot or 1/4 small red onion, very finely minced

 * 1 tbsp fresh ginger, grated (optional, for a hint of Asian flavor)

 * 1 tbsp soy sauce or tamari (for gluten-free)

 * 1 tsp sesame oil (optional, for flavor)

 * Pinch of white pepper

 * 8-12 sheets of round rice paper wrappers (depending on size and how many layers you use)

 * Cooking spray or a little oil for the steamer basket (to prevent sticking)

For Serving (Optional, for extra flavor):

 * Light soy sauce with a squeeze of lime

 * Sweet chili sauce (check sugar content for low-carb)

 * Fresh cilantro for garnish

Equipment:

 * Steamer basket (bamboo or metal)

 * Large pan or pot for steaming

Instructions:

 * Prepare the Salmon Mixture: In a medium bowl, gently combine the finely diced salmon, chopped parsley, minced shallot/red onion, grated ginger (if using), soy sauce/tamari, sesame oil (if using), and white pepper. Mix just until combined; do not overmix, as this can make the salmon tough.

 * Prepare Rice Paper: Fill a shallow dish or pie plate with warm water. Submerge one rice paper wrapper at a time for about 15-20 seconds, or until it's pliable and soft but not overly flimsy.

 * Form and Wrap:

   * Carefully lay the softened rice paper wrapper flat on a clean, damp cutting board or work surface.

   * Place about 1-2 tablespoons of the salmon mixture in the center of the bottom half of the rice paper, shaping it into a small, elongated "bullet" or log shape (similar to a small spring roll filling).

   * Fold the bottom edge of the rice paper over the filling, then fold in the sides, and finally roll it up tightly but gently to form a sealed bundle. Repeat with the remaining mixture and rice paper.

 * Prepare Steamer: Lightly grease or line your steamer basket with parchment paper (pierced with holes) or cabbage leaves to prevent sticking. Arrange the rice paper bundles in a single layer in the steamer basket, ensuring there's space between them for steam to circulate.

 * Steam: Bring water to a boil in the pot or pan under your steamer basket. Once boiling, place the steamer basket over the boiling water, cover, and steam for 10-15 minutes, or until the salmon is cooked through and opaque. The rice paper will become translucent.

 * Serve: Carefully remove the steamed bundles from the steamer. Serve immediately with your preferred dipping sauce and a sprinkle of fresh cilantro if desired.

Enjoy this light, flavorful, and healthy meal!