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Real Food Fast: Asian Salmon Wraps

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Yesterday’s Blueberry Smoothy with Silken Tofu was a recipe using two superfoods for kids from a list CNN news touted about earlier this month.

I wanted to make up something savory as well, and these salmon wraps are a favorite at our house. Cabbage and salmon both make the list, which make me extremely happy. I’ve always loved cabbage, even as a kid, and I always thought it has been an under appreciated food. It’s crunchy and peppery when raw, but when it’s cooked it has a mild flavor, and with just a little butter and salt and pepper, it’s completely delicious.

I am including a recipe for roasted salmon, but these wraps are just a quick fix, and if you have leftover salmon from another dinner, or even salmon burgers on hand—Costco sells fantastic salmon burgers—then use those.

Asian Salmon Wraps

1 tablespoon olive oil
1 head cabbage, finely shredded
1 tablespoon rice wine vinegar
1 clove garlic, finely minced
1 inch piece fresh ginger, finely minced or grated
salt and pepper, to taste
soy sauce, to taste
4 uncooked tortillas, cooked (TortillaLand brand is my favorite, and can be found in the refrigerator section of Costco, and sometimes Walmart)
1 pound cooked salmon (recipe for roasted salmon follows)

1. Heat up the olive oil in a very large skillet set over medium high heat. Add in the cabbage, and let steam for a minute or two and brown on the edges a little. Toss with a spatula to allow even cooking. Add in vinegar, garlic, ginger, and salt and pepper and toss to distribute flavors. Add soy sauce if desired.

2. Place a large portion of the cabbage on a tortilla, and top with a large piece of salmon. Wrap up and serve.

Roasted Salmon

1 large wild caught salmon fillet
olive oil
salt and pepper

1. Preheat oven to 350 degrees. Place salmon on a parchment paper lined baking sheet and rub with olive oil and salt and pepper.

2. Bake for 20-25 minutes, or until the salmon is flaky. I like to serve ours a little rare on the inside.

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