These wraps are healthy, fresh, and fast, not to mention TASTY! Add any kind of veggie combination you’d like to the mix, and remember that this filling is also delicious inside a warm flour tortilla.
12 oz. fresh salmon fillets
2 tsp. sesame oil
1/2 tsp 5-spice seasoning
Kosher salt and freshly ground pepper, to taste
1/4 cup creamy peanut butter
1/4 cup hoisin sauce
1/2 Tbs lime juice
Zest of 1 lime
1 Tbs. soy sauce
2 tsp. fresh ginger root (I use the tube type)
2-3 tsp red chili paste
1 cup julienne carrots
1/2 cup dry roasted peanuts
1/2 cup chopped cilantro
1/2 cup julienne sweet red bell pepper
1/3 cup red onion, diced
1 cup julienne snow peas
8-10 bib lettuce leaves
Preheat oven to 375 degrees F.
Place salmon fillets onto a greased baking sheet; brush fillets with sesame oil and sprinkle with 5-spice seasoning, along with salt and pepper, to taste.
Bake prepared salmon for 10-12 minutes or just until fish flakes easily at center when a fork is gently inserted and twisted a bit.
When salmon has cooled a bit, break fillets into into large chunks.
Meanwhile, make dressing by placing these ingredients into the bowl of a food processor: peanut butter, hoisin, lime juice and zest, soy sauce, ginger root and chili paste. Process all ingredients until smooth, adding a little water, if needed, to create a nice sauce consistency.
In a large bowl, combine peanuts and all vegetables, except lettuce leaves. Add 2-3 Tbs of peanut sauce to veggie mixture and toss to combine. Add salmon and toss gently once again.
Trim lettuce leaves to form a boat or cup shape, then arrange on platter or individual serving plates; too with veggie/salmon mixture and drizzle each with more sauce. Serve open face or as a wrap.
Now You’re Cookin’,
**Special thanks to the Farmers and Ranchers of Kansas Farm Bureau who bring you this cooking segment as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News This Morning with Chris Fisher. This segment aired Feb. 2015.