4 servings

Hands on: 30 minutes

BITA HONARVAR/AJ (ENLARGE)
EMAIL THIS PRINT THIS MOST POPULAR
Related: • Find other restaurant recipes • Search ajc.com's recipes • More on food and drink

b>Total time: 30 minutes

4 pieces rice paper

For the Thai pesto mix:

2 tablespoons fresh basil leaves

2 tablespoons fresh cilantro leaves

2 tablespoons fresh ginger, peeled

2 tablespoons fresh mint leaves

2 tablespoons fresh lemon grass

2 tablespoons peanuts

2 tablespoons garlic

1 serrano pepper, stemmed and seeded

2 tablespoons vegetable oil

For the citrus ponzu sauce:

2 tablespoons fresh orange juice

2 tablespoons lime juice

2 tablespoons rice wine vinegar

2 tablespoons reduced sodium soy sauce

4 (4-ounce) salmon fillets

Salt and pepper

Soak rice paper in water until soft, about 2 minutes, then carefully pat dry with paper towels. Set aside.

To prepare Thai pesto mix: In a food processor, puree basil, cilantro, ginger, mint, lemon grass, peanuts, garlic, pepper and oil. Set aside.

To prepare citrus ponzu sauce: In a bowl, stir together orange juice, lime juice, rice wine vinegar and soy sauce. Set aside.

Season the salmon fillet with salt and pepper, then rub liberally on one side with about 2 teaspoons to 1 tablespoon Thai pesto. Place the salmon in center of the rice paper and wrap it tightly.

In a nonstick pan, sear all sides of the salmon. This will result in a medium-rare temperature. Transfer to a 350-degree oven for 5 minutes for further doneness, if desired.

Re-stir ponzu sauce, and serve on the salmon or on the side.

Per serving: 283 calories (percent of calories from fat, 42), 26 grams protein, 14 grams carbohydrates, 1 gram fiber, 13 grams fat (2 grams saturated), 60 milligrams cholesterol, 462 milligrams sodium.