SERVES 4
In this globally inspired recipe from the Lake Austin Spa Resort, the rice paper is used in a fashion similar to the French technique of baking in parchment (en papillote), which keeps the food moist and flavorful—but rice paper is edible. The sheets come in varying shapes and sizes. You should prepare the Satay Sauce (below) first.
Four 12-inch round rice paper sheets (found in gourmet grocery stores or Asian markets)
2 tablespoons freshly chopped mint leaves
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped cilantro leaves
Four 3-ounce skinless salmon fillets
Sea salt and freshly ground black pepper
½ small green cabbage, shredded (about 2 cups)
1 cup very thinly sliced red, yellow, and/or green bell peppers
6 scallions, sliced
1 jalapeño, cored, seeded, and thinly sliced
8 slices (2 tablespoons) pink pickled ginger
4 large cooked shrimp, peeled, deveined, and chilled (optional)
Submerge 1 sheet of rice paper in a large bowl of very hot tap water for 15 seconds, or until it is completely pliant. Remove it from the water and spread it on a clean flat surface. Sprinkle one quarter of the mint, basil, and cilantro over the surface. Arrange 1 salmon fillet in the center. Season the salmon with salt and pepper. Fold one side of the rice paper over the fish, then fold in the remaining sides. Continue to roll and encase the salmon. Repeat the process with the remaining sheets.
Preheat the oven to 400°F. Spray a baking sheet lightly with nonstick cooking spray. Arrange the salmon packages, seam side down, not touching each other, on the baking sheet. Bake for 12 to 15 minutes. Toss the cabbage, bell peppers, scallions, and jalapeño in a bowl. Arrange 1 salmon package in the center of each of four plates. Top with slaw, 2 slices of pickled ginger, and 1 shrimp, if using. Drizzle Satay Sauce over the top.