Miso-Ginger Salmon Protein Rice Paper Wraps with Quick Cucumber Salad

Rice paper wraps are surging on Pinterest as a fresh, low-carb vehicle for high-protein meals. This recipe combines flaky miso-ginger salmon with crunchy veggies for a satisfying, hands-on meal. It's perfect for meal prep or a light yet protein-packed dinner that feels gourmet but comes together in minutes.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings (2-3 wraps per person)

Ingredients

• For the Salmon & Marinade: 1 lb (450g) skinless salmon fillet, cut into 1-inch cubes, 2 tbsp white miso paste, 1 tbsp grated fresh ginger, 2 cloves garlic (minced), 1 tbsp low-sodium soy sauce, 1 tsp toasted sesame oil, 1 tbsp honey or maple syrup, 1 tbsp avocado oil for cooking. For the Wraps & Assembly: 8-10 round rice paper wrappers (22cm), 1 large carrot (julienned), 1 medium cucumber (julienned), 1 cup purple cabbage (thinly sliced), 1 ripe avocado (sliced), 1 cup fresh cilantro leaves, 1/2 cup fresh mint leaves. For the Quick Cucumber Salad: 1/2 cucumber (thinly sliced), 2 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame seeds, Pinch of red pepper flakes.

Instructions

1. 1. In a medium bowl, whisk together miso paste, grated ginger, minced garlic, soy sauce, sesame oil, and honey until smooth. Add salmon cubes, gently toss to coat, and let marinate for 10-15 minutes. 2. While salmon marinates, prepare all vegetables: julienne carrot and cucumber, thinly slice cabbage and avocado, and pick cilantro and mint leaves. Set aside. 3. Make the quick cucumber salad by combining thinly sliced cucumber, rice vinegar, soy sauce, sesame seeds, and red pepper flakes in a small bowl. Toss and set aside. 4. Heat avocado oil in a non-stick skillet over medium-high heat. Add marinated salmon cubes in a single layer, reserving any excess marinade. Cook for 2-3 minutes per side, or until cooked through and slightly caramelized. Remove from heat. 5. Prepare a shallow dish or pie plate with warm water for the rice paper. Working with one wrapper at a time, submerge it in water for 5-10 seconds until pliable but still slightly firm. 6. Lay the softened wrapper on a clean, damp cutting board or plate. In the lower third, layer a few pieces of carrot, cucumber, cabbage, avocado, and herbs. Top with 2-3 pieces of cooked salmon. 7. Fold the bottom of the wrapper up over the filling, fold in the sides, and roll tightly upwards to seal. Repeat with remaining wrappers and filling. 8. Serve the wraps immediately with the quick cucumber salad on the side. Optionally, drizzle with extra soy sauce or a sprinkle of sesame seeds.

Chef's Note

Don't over-soak the rice paper! Dip just until pliable—it will continue to soften as you assemble. For extra crunch, add a handful of crushed roasted peanuts inside the wrap.

Make-Ahead Tips

The salmon can be cooked and the veggies prepped up to 2 days ahead. Store separately in airtight containers. Assemble wraps just before serving to prevent them from becoming soggy.

Substitutions

Salmon can be swapped for firm tofu or cooked shrimp. White miso can be substituted with yellow miso. Any quick-pickled vegetable like radish or onion can replace the cucumber salad.