Salmon gets all crispy on the outside and super moist on the inside when wrapped in rice paper then seared and baked.
Lightly rinse and pat dry the salmon fillets and set aside. If your salmon still has the skin on, remove this if you like. It is, however, very nutritious so I keep it on. Preheat the oven to 200C fan/220C/425F.
Mix the gochujang paste, mirin or sherry, sesame oil, grated garlic, ginger, turmeric and black pepper in a small bowl.
Take one rice paper wrapper and dip it into hot water (see image) - about 30 seconds should do. Carefully place it onto a damp tea towel laid on your work surface. Slick a bit of the spicy mixture onto the centre of the rice paper wrapper; lay on one of the pieces of salmon. Daub on more of the mixture to coat. Now, fold the rice paper around the salmon like you are making a burrito - short sides pulled up, followed by one long end and then rolled up to make a neat cocoon of salmon. - images are above the recipe card.
Now dip another rice wrapper in hot water and swaddle it again, so that you have two layers of rice paper for one piece of salmon. Set aside on a cool plate.
Carry on with the remaining piece of fish. Put both wrapped salmon pieces in the refrigerator for about five minutes.
Heat the oil in an oven-proof frying pan (or regular one and switch the salmon to a baking tin in a minute). When a flick of water sizzles, lay on the fish, sizzling for 2 minutes on each side - thicker filets ones may need an extra minute. When you turn the fish do so with the greatest of care. I use a spatula to nudge the filet over and onto another spatula or wide spoon, and carefully ease it back into the hot pan.
Sprinkle over the sesame seeds and place the pan into the preheated oven for cook for five minutes.
Eat hot and crispy with a lime wedge and steamed greens - pak choi or choi sum for me!
This recipe works very well with firm tofu. Follow the same instructions.