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Salmon in Rice-Paper Wrappers

May/June 1994

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Rice papers are handy wrappers, commonly used in Vietnamese cooking. You can buy them at Asian markets or large supermarkets. They keep indefinitely on your pantry shelf.


Salmon in Rice-Paper Wrappers Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 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 3/4-inch-thick, skin removed, cut into 4 portions
  • Freshly ground pepper, to taste
  • 2 teaspoons canola oil

Preparation

  1. 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.
  2. 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.
  3. Heat oil in a large nonstick skillet over medium-high heat. Place the salmon packages in the skillet, seam-side down, and cook for 1 1/2 minutes. Turn and cook for 1 1/2 minutes more. Remove from the heat and let stand, covered, for 2 minutes then serve with the dipping sauce.

Tips & Notes

  • 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. They keep indefinitely on your pantry shelf.

Nutrition

Per serving: 291 calories; 15 g fat (3 g sat, 6 g mono); 67 mg cholesterol; 12 g carbohydrates; 24 g protein; 0 g fiber; 586 mg sodium; 448 mg potassium.

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 4 lean meat, 1 fat


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Recipe Categories

Ethnic/Regional
Vietnamese
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
4
Main Ingredient
Fish
Preparation/ Technique
Saute
Meal/Course
Dinner

Publication
May/June 1994

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