Rice-Paper-Wrapped Salmon with Asian Pesto


6 4-ounce skinless salmon fillets, 1 inch thick
6 rice-paper wrappers
18 whole cilantro leaves
Kosher or sea salt and
freshly ground black pepper
Asian Pesto
Vegetable oil
3 cups cooked rice
Sweet and Spicy Dipping Sauce



Heat oven to 350 degrees. Trim each piece of salmon uniformly and set aside. Soften rice-paper wrappers in warm water, about 1 minute. Remove and pat off excess water. Place three cilantro leaves in a row in the center of the rice paper.

Season fish with salt and pepper. Lay salmon “good” side down on top of cilantro in the center, flattening herbs. Spread about 1 tablespoon of Asian Pesto on salmon. Fold the sides of the rice paper in and over salmon to form a neat package. The damp rice paper should stick together, but add a few drops of water to help seal it if necessary.

In a large, ovenproof saute pan over high setting, heat a thin layer of oil (about 2 tablespoons). Add salmon packs to pan, herb side down, and cook about 2 minutes, or until well browned; avoid moving them. Turn salmon bundles over and place pan in oven 8 to 10 minutes. Divide rice onto six serving plates. Place salmon on top of rice. Spoon a tablespoon of Dipping Sauce over the top, and put the rest of the sauce in a bowl on the table.


Asian Pesto

Sweet and Spicy Dipping Sauce

Preparation Time

20 Minutes

Total Time

30 Minutes

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