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    Zippy Salmon Wraps

    12 oz. Alaska Salmon fillets, fresh, thawed or frozen
    2 tsp. sesame oil
    1/2 tsp. five spice powder
    1/4 tsp. salt
    1/4 c. smooth peanut butter
    1/4 c. hoisin sauce
    1 Tbsp. fresh lime juice
    1 Tbsp. soy sauce
    1 tsp. grated fresh ginger
    1-2 Tbsp. hot red chili paste
    1/4 c. seasoned rice vinegar
    1/2 c. julienne carrots
    1/2 c. dry roasted peanuts
    1/2 c. chopped fresh cilantro leaves
    1/3 c. chopped red onion
    1/2 c. julienne sweet red pepper
    1/2 c. julienne snow peas
    8 Bibb or iceberg lettuce leaves, trimmed to form cup shape

    1. Preheat broiler. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon on spray-coated broiling pan, skin side down, and broil 5 in. from heat source for about 5 min.

    3. In a food processor, process peanut butter, hoisin sauce, lime juice, soy sauce, ginger, and chili paste until smooth; stir in rice vinegar until mixture has sauce consistency.
    4. In a medium-sized bowl, combine carrots, peanuts, cilantro, onion, peppers, and snow peas; add about 2 Tbsp. peanut butter sauce, tossing to coat. Add salmon chunks to vegetable mixture.
    5. To serve, place lettuce leaves on serving platter; top with salmon mixture. Serve as a lettuce wrap or open-faced salad. Drizzle with additional sauce.

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