Crisp Salmon In Rice Paper With Asian Au Jus

4 salmon steaks -- (5 ounces each)

1/2 bunch cilantro -- chopped fine

4 rice papers -- as needed

2 tablespoons ginger

1 teaspoon garlic

3 teaspoons sesame oil

2 cups soy sauce

4 cups julienne vegetables

6 ounces sake wine

2 lemon grass -- (white part only)

4 star anise

Season each fish with cilantro, 1/2 teaspoon each. Dip rice paper, one at a time, in hot water. Place seasoned salmon in middle. Roll and seal packet. Add 3 teaspoons sesame oil to saute pan. When hot, sear salmon. Turn when brown. Bake in 400~ oven for 6-8 minutes. In a small pot, add 2 cups soy sauce, 6 ounces sake, lemon grass, star anise, 2 teaspoons cilantro, garlic, and ginger. Bring to boil. Add vegetables and serve. Garnish with fried vermicelli noodles.

Posted by JoAnn Pellegrino 5/98

Recipe published in Rhode Island Monthly Magazine July 1995