- 2 teaspoons sesame seeds
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons finely chopped scallions
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons rice-wine vinegar
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon sugar
- 4 8-inch rice papers (see Ingredient note)
- 12 sprigs fresh cilantro
- 1 pound salmon fillet, about 3/4-inch-thick, skin removed, cut into serving 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 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.