One of my favorite things about working at SOHO is introducing people to the restaurant’s signature dishes and watching the food quickly become a guest’s favorite treat. SOHO regulars and new diners alike continually rave about the Salmon Thai, a salmon fillet rubbed with pesto sauce and wrapped in rice paper, then topped with a citrus ponzu sauce.
Served as an entrée at lunch and appetizer at dinner it has been a guest favorite for years. One of the great things about the Salmon Thai is that it is healthy as well as remarkably tasty. I invite you to try it at SOHO– or whip it up at home for a great night in. Here’s the recipe:
(Preparation time: 30 minutes. Serves 4)
4 pieces rice paper
4 (4-ounce) salmon fillets
Salt and pepper
For the Thai pesto mix:
2 tablespoons fresh basil leaves
2 tablespoons fresh cilantro leaves
2 tablespoons fresh ginger, peeled
2 tablespoons fresh mint leaves
2 tablespoons fresh lemon grass
2 tablespoons peanuts
2 tablespoons garlic
1 serrano pepper, stemmed and seeded
2 tablespoons vegetable oil
For the citrus ponzu sauce:
2 tablespoons fresh orange juice
2 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
Soak rice paper in water until soft, about 2 minutes, then carefully pat dry with paper towels. Set aside.
To prepare Thai pesto mix: In a food processor, puree basil, cilantro, ginger, mint, lemon grass, peanuts, garlic, pepper and oil. Set aside.
To prepare citrus ponzu sauce: In a bowl, stir together orange juice, lime juice, rice wine vinegar and soy sauce. Set aside.
Season the salmon fillet with salt and pepper, then rub liberally on one side with about 2 teaspoons Thai pesto. Place the salmon in center of the rice paper and wrap it tightly.
In a nonstick pan, sear all sides of the salmon. This will result in a medium-rare temperature. Transfer to a 350-degree oven for 5 minutes for further doneness, if desired.
Re-stir ponzu sauce, and serve on the salmon or on the side.
The SOHO chefs add sriracha sauce to give the dish an extra kick, so feel free to drizzle some on for more spiciness.