Asian Salmon Wraps
Ingredients
- Cooking spray ⓘ
- 2 tablespoons slivered almonds
- 2 garlic cloves, minced ⓘ
- 1 teaspoon freshly ground black pepper ⓘ
- 4 (4-ounce) salmon fillets (about 1/2 inch thick) ⓘ
- 1 (8-ounce) can sliced water chestnuts, drained and chopped ⓘ
- 1/3 cup hoisin sauce
- 1 tablespoon prepared horseradish ⓘ
- 2 teaspoons grated peeled fresh ginger ⓘ
- 2 teaspoons orange juice ⓘ
- 4 (9-inch) whole wheat flour tortillas (such as Toufayan) ⓘ
- 4 cups shredded napa (Chinese) cabbage ⓘ
Instructions
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add almonds and garlic; saute 3 minutes or until toasted. Spoon into a medium bowl. Return pan to medium-high heat.
- Sprinkle pepper evenly over both sides of fish. Add fish to pan, and cook 3 minutes on each side or until fish flakes easily when tested with a fork. Break fish into chunks. Add fish and water chestnuts to almond mixture in bowl.
- Combine hoisin sauce and next 3 ingredients in a small bowl; stir well. Add 1/4 cup hoisin sauce mixture to fish mixture, tossing gently to coat.
- Spread remaining hoisin sauce mixture evenly over tortillas. Spoon 1 cup cabbage and 1 1/4 cups salmon mixture evenly down center of each tortilla; roll up.
Nutrition & Diet Analysis (per serving)
712
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).