Description
Crispy on the outside, tender and savory on the inside, these Baked Salmon Crunchy Rice Paper Boats are a fun, delicious way to enjoy salmon with a bold fusion twist.
Ingredients
Scale
- 200 grams salmon fillet, finely flaked
- 8 rice paper sheets
- 2 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Juice from 1/2 lime
- 2 tablespoons cooking oil (for brushing)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, combine flaked salmon, green onions, garlic, ginger, soy sauce, sesame oil, and lime juice. Mix well.
- Lightly soften the rice paper sheets in warm water until pliable, then pat dry gently.
- Brush or spray both sides of the rice paper with oil and place a spoonful of the filling in the center. Fold into boats or taco shapes.
- Place on the baking sheet, seam-side down, and bake for 15 to 20 minutes until golden and crispy.
- Let cool slightly and garnish with more green onions or sesame seeds if desired.
- Serve warm with your favorite dipping sauce.
Notes
- Do not oversoak rice paper or it will tear.
- Prep the filling in advance and store in the fridge up to 1 day ahead.
- Best served fresh, but can be reheated in the oven.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 1g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 30mg
Keywords: salmon boats, rice paper boats, crispy salmon, baked salmon snack, fusion appetizer