Ingredients for 4 people :
- 4 salmon steaks
- 4 sheets of rice
- 50 g (1 3/4 ounce) of bread crumbs
- 40 g (1 ounce) butter
- 1 onion, chopped
- 100 g Portobello mushrooms sliced (optional)
- 4 tomatoes, seeded and cut into quarters
- 50 g pitted black olives
- 1/2 bunch parsley, chopped
- juice of one lemon
- 4 tablespoons olive oil
- Salt and freshly ground pepper
Sauté the onion in a skillet with 2 tbsp. of olive oil. When translucent, add the chopped tomatoes and olives. Reduce heat and simmer for 20 minutes.
Put each rice paper on a wet kitchen towel and moisten each sheet. Melt butter and brush each sheet with it. Sprinkle with chopped parsley and bread crumbs. Season, place a salmon steak and fold the rice paper by placing the salmon steak on the third of the rice paper and fold the rice paper over the salmon, then the sides and continue to roll on itself.Preheat oven to 180 ° C (375°F).
Heat a nonstick skillet and cook the crispy salmon on each side until golden-brown. When they are browned, put them in a baking dish and bake for 10 minutes. Meanwhile, in a bowl, mix the lemon juice and remaining olive oil. Salt and pepper. Stir olives, tomato, onion. mix well and serve the sauce next to your crispy salmon and enjoy.