Le saumon enrobé

4 rice paper rounds

1/4 cup each shredded carrot and thinly sliced green onion

4 skinless salmon fillets (about 1 1/4 lb.)

2 tsp. vegetable oil

4 tsp. hoisin sauce

In shallow dish of hot water, soak rice paper until soft and pliable, about 30 seconds each.  Remove and arrange in single layer on clean towel; pat dry.  

Sprinkle 1 tbsp. each of the carrot and green onion in centre of each round; top with salmon.  One side at a time, tightly fold rice paper over salmon.

In ovenproof skillet, heat oil over medium-high heat; cook bundles until browned and crisp, 1 minute per side.  Brush top and sides with hoisin sauce.  Transfer to 400 degree oven; bake until slightly firm to the touch, about 7 minutes.

Sesame Bok Choy

Meanwhile, whisk together soy sauce, sugar and vinegar until sugar is dissolved.

In wok or skillet, heat sesame oil over medium-high heat; stir-fry garlic, ginger and sesame seeds until golden, about 2 minutes.  Add bok choy and soy mixture; cover and cook until fork tender, about 3 minutes.  Serve with salmon bundles.