Rice Paper Salmon with Satay Drizzle

Ingredients

4 (12 inch round) pieces rice paper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh cilantro leaves
4 (3 ounce) skinless salmon filets
2 cups finely shredded green cabbage
1 cup very thinly sliced red, yellow and green bell pepper
6 green onions, sliced
1 jalapeno pepper, very thinly sliced
8 slices pink pickled ginger
4 large cooked shrimp, peeled, deveined and chilled
Satay sauce

Preparation

Immerse one sheet of rice paper into a large bowl of very hot tap water for 15 seconds or until it is completely pliant. Remove from the water and spread is on a clean flat surface. Sprinkle ¼ of the mint, basil and cilantro over the surface. Arrange 1 salmon fillet, skin side up, in the center. Fold the bottom of the rice paper over the fish. Fold the sides and continue to roll and encase the salmon. Repeat the process for the remaining pieces. Spray a baking sheet lightly with nonstick cooking spray. Arrange the salmon packages, seam side down, not touching each other, on the baking sheet. Bake at 400 degrees for 12 to 15 minutes. Toss the cabbage, bell pepper, green onions and chile in a bowl. Arrange 1 salmon package in the center of each 4 plates. Top with slaw, 2 slices of pickled ginger and 1 shrimp. Drizzle Satay sauce over the top.

Satay Sauce

1/4 cup reduced fat smooth all natural peanut butter
1/3 cup hot water
Grated zest and juice of 1 lime
2 tablespoons brown sugar
2 tablespoons light soy sauce
1 tablespoon minced fresh gingerroot
1 teaspoon minced garlic
2 teaspoons Asian chile paste
2 teaspoons pure coconut extract

Combine the peanut butter, hot water, lime zest, lime juice, brown sugar, soy sauce, ginger, garlic, chile paste and coconut extract in a bowl, mix well and set aside.