Nutrition per serving may change if servings are adjusted.
2 teaspoons sesame seeds
3 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped scallions
1 tablespoon chopped fresh cilantro, plus 12 sprigs
2 teaspoons rice-wine vinegar
2 teaspoons finely chopped fresh ginger
1 teaspoon sugar
4 8-inch rice papers, (see Ingredient note)
1 pound salmon fillet, about ¾-inch-thick, skin removed, cut into 4 portions
Freshly ground pepper, to taste
2 teaspoons canola oil
Toast sesame seeds in a small dry skillet, stirring, over medium heat, until golden and fragrant, 2 to 3 minutes. Stir together soy sauce, scallions, chopped cilantro, vinegar, ginger, sugar and the sesame seeds in a small bowl.
Fill a large bowl with very hot water. Working with one sheet at a time, dip rice papers in water until completely softened, about 10 seconds. Place on a towel to drain. Arrange 3 cilantro sprigs attractively in the center of each rice paper. Season salmon with pepper and place over the cilantro sprigs. Fold the rice paper over the salmon to enclose it.
Heat oil in a large nonstick skillet over medium-high heat. Place the salmon packages in the skillet, seam-side down, and cook for 1½ minutes. Turn and cook for 1½ minutes more. Remove from the heat and let stand, covered, for 2 minutes then serve with the dipping sauce.
Ingredient note: Rice papers are handy wrappers, commonly used in Vietnamese cooking. You can buy them at Asian markets, large supermarkets or order them through the mail from Anzen Importers, 736 N.E. Martin Luther King Boulevard, Portland, OR 97233, (503) 233-5111. They keep indefinitely on your pantry shelf.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.