Instructions: To prepare black-bean sauce, heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add onion, ginger, and garlic; saute 5 minutes or until tender. Stir in sherry. Bring to a boil; cook until reduced to 1/2 cup

(about 2 minutes). Add tomatoes; reduce heat, and simmer 2 minutes. Stir in black beans and next 5 ingredients (black beans through 1/4 teaspoon pepper). Remove from heat.

To prepare salmon, sprinkle 1 side of each fillet with 1/4 teaspoon pepper and salt. Gently press 1 cilantro sprig onto center of each fillet. Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water. Let stand 30 seconds. Remove sheet from water.

Place sheet on a flat surface; let stand 30 seconds. Place 1 fillet, cilantro side down, in the center of sheet. Fold edges of sheet over fillet; press seams to seal. Cover with a damp towel to prevent fish packet from drying. Repeat procedure with remaining fish and rice paper sheets. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add fish packets, cilantro sides down, to skillet; cook 4 minutes on each side or until fish is done.

Steam broccoli, covered, 2 minutes or until crisp-tender.

Place 1 fish packet on each of 4 serving plates; spoon about 2/3 cup black-bean sauce around each fish packet. Arrange 1/2 cup rice and 1 broccoli spear on each plate.

Yield: 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.