Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Asian Salmon Wrap
Flaky grilled salmon is drizzled with a sweet soy-ginger glaze and wrapped in a soft tortilla with crunchy slaw and green onions. The fusion of savory fish and crisp vegetables provides a refreshing and sophisticated lunch option. It’s a high-protein, portable meal that brings the flavors of East Asia to your midday break.
Flaky grilled salmon is drizzled with a sweet soy-ginger glaze and wrapped in a soft tortilla with crunchy slaw and green onions. The fusion of savory fish and crisp vegetables provides a refreshing and sophisticated lunch option. It’s a high-protein, portable meal that brings the flavors of East Asia to your midday break.
Ingredients
- 71 g Green Onion, chopped
- 1/4 cup Daikon Radish, julienned
- 1/2 medium Cucumber, chopped
- 1 tbsp Rice Wine Vinegar
- 1 tbsp Soy Sauce
- 1/4 cup Wasabi Paste
- 1/4 tsp Ginger, ground
- 1 cup Flour Tortilla
- 1/4 cup White Rice, cooked
- 85 g Salmon, canned drained
- 1 cup Sesame Seed
Instructions
- Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
- Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.
Storage and Meal Prep Tips
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