Mirin (sweet Japanese rice wine) and rice-paper wrappers are available in the Asian food section of grocery stores. If you can’t find rice paper, the salmon can be seared without it.
Make Ahead Tips
The sake essence can be made several hours ahead and kept covered at room temperature. Wait to sauté and add the vegetables until just before serving. The fillets can be wrapped in rice paper up to two hours ahead. Put them on a plate in a single layer without touching. Drape with a damp paper towel, wrap in plastic, and refrigerate until ready to cook.
This recipe calls for sake, which would make for delicious sipping with the finished dish, as well. Try Ginyushizuku Samurai Shion or Nigori Takara.
I should have never made this. My "lazy" day of cooking a family meal is salmon day (a bit of seasoning and in the oven for 15 minutes). Well.. now that they've tasted this sauce they're going to want it again! So delicious. Do use a 2 quart saucepan (I tried to downsize and almost ended up with a mess-- this mixture bubbles a lot as it boils). I have hot-pepper-handling-phobia so I cheated with red pepper flakes. More confessing: I was too lazy to do the rice paper thing. While I'm certain I'll be making this again for the family, it is most certainly is a company-worthy creation. Nicely done, FC.
Love the sauce -- have made this recipe at least a couple dozen times, always with great success. Like some other reviewers, I found the rice paper addition wasn't worth the extra work, so I just pan sear the salmon and, if the pieces are thick, finish in the oven. Good served with rice.
This is an outstanding recipe. Made it at least 10 times to rave reviews and requests immediately for the recipe. This is my go to recipe for special occasions and people.
The Sweet and Spicy Sake Essence deserves 5 stars. It is really great and you could easily serve it over sauteed or grilled salmon or halibut to wow your guests. My only quibble is the call for yellow and red pepper in such little amounts. Unless you have them around, it is not worth buying two peppers. I used just a bit of a red bell pepper. I halved the sauce recipe with no problems.The rice paper coating on the fish is interesting. My curiousity about its texture is what initially inspired me to make this dish. It turned out fine and wasn't too much work or mess, but really... it didn't do all that much for the salmon. I did enjoy the crispy edges but I don't know if I'll be rushing to make it again. The sauce however will be made again and again. It's a keeper.
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