Ingredients
6 salmon fillets
1 1/2 tsp. kosher salt
1 tsp. sugar
1/4 tsp. Freshly ground black pepper
4 egg yolks
6 rice paper wrappers (also called spring roll skins)
1 bunch garlic chives (or chives)
2 tbsp. canola oil
Preparation
Step 1Season salmon all over with 1 teaspoon salt, 1/2 teaspoon sugar, and pepper; cover loosely with foil or plastic wrap and set aside at room temperature for about 30 minutes.Step 2In a medium bowl, whisk together egg yolks and remaining 1/2 teaspoon salt and 1/2 teaspoon sugar. Add salmon fillets to bowl and toss gently to coat; set aside (don’t cover this time).Step 3Fill a wide, shallow dish with cold water. Working with 1 at a time, dip a rice paper wrapper into water, submerging it until just flexible, about 5 seconds. (Wrapper will become softened and more fragile a few seconds after being taken out of the water, so don’t soak too long.) Carefully transfer wrapper to a clean, lint-free kitchen towel. Pile some of the chives (about 4 or 5) in the center, and then arrange a piece of salmon on top, skin side up. Roll salmon snugly in wrapper, envelope-style, pressing out any air as you go. Transfer to a large plate and repeat process with remaining wrappers, chives, and salmon.Step 4Heat oil in a large skillet over medium-high heat. Arrange 3 of the wrapped fillets in skillet, chives side down, and fry, flipping once, until crust is golden brown and salmon is just cooked through, 3 to 4 minutes total. Transfer briefly to a paper-towel-lined plate and repeat process with remaining wrapped fillets; serve immediately.
