Recipe - Salmon Sauteed In Rice Paper With Citrus Salad

6 Salmon filets (4 ounce ea);
skin removed
Salt; to taste
Freshlyground black pepper;
to taste
6 Eight inch rice paper rounds
BasilMint Pesto I; see *
Note
2 tablespoon Olive oil
3 cup Young; tender arugula leaves
Citrus Salad; see * Note
=== GARNISH ===
Mint sprigs
BasilMint Herb Oil; see *
Note

* Note: See the "BasilMint Pesto I", "Citrus Salad" and "BasilMint Herb
Oil" recipes which are included in this collection.

Lightly season salmon with salt and pepper. Dip a rice paper completely in
tepid water to wet thoroughly. Place paper on a dry tea towel and place
salmon on lower third. Top with a tablespoon of BasilMint Pesto and spread
over top of salmon to evenly coat. Fold ends of rice paper over and pull
remaining rice paper over top to close completely. Repeat with remaining
salmon. To serve, heat olive oil in a nonstick saute pan and add salmon.
Saute turning once until rice paper is golden brown and salmon is opaque, 4
to 5 minutes total. Drain salmon on paper towels and keep warm. Combine
arugula leaves with Citrus Salad and arrange on warm plates. Top with
sauteed salmon. Garnish with mint sprigs and a drizzle of deepgreen
BasilMint Herb Oil. Serve immediately. This recipe yields 6