Asian Salmon Wrap Recipes

SALMON WRAPS

Steps:

• Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
• Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
• Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
• Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
• Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
• To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve.

SALMON SALAD WRAP

Steps:

• In a mixing bowl, add the first 7 ingredients; stir to mix.
• Season to taste with salt and pepper.
• Put a lettuce leaf on each tortilla.
• Spoon approximately 1 cup of salmon mixture over lettuce.
• Roll up tortilla, burrito-style; cut in half and serve immediately.

ASIAN WRAPS

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, whisk soy sauce, ketchup, honey, ginger and oil; stir in onion. Pour over chicken. Cook, covered, on low 3-4 hours or until chicken is tender. Remove chicken; shred with 2 forks and refrigerate until assembly., Meanwhile, in a small bowl, mix cornstarch and water until smooth; gradually stir into honey mixture. Cook, covered, on high until sauce is thickened, 20-30 minutes. Toss chicken with 3/4 cup sauce; reserve remaining sauce for serving., Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off., Place wrapper on a flat surface. Layer 1/4 cup coleslaw, 1/3 cup chicken mixture and 1 tablespoon noodles across bottom third of wrapper. Fold in both sides of wrapper; fold bottom over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with reserved sauce.

ASIAN-STYLE SALMON PACKETS

Steps:

• Preheat oven to 400°. Place each onion slice on a double thickness of heavy-duty foil (about 12 in. square). Top with salmon. Combine next seven ingredients; spoon over fillets. Fold foil around mixture; crimp edges to seal., Place on a baking sheet. Bake until fish flakes easily with a fork, 15-20 minutes. Be careful of escaping steam when opening packets. Serve with mint and lime zest.

ASIAN SALMON ROLL UPS

Steps:

• Drain oranges, reserving 2 tablespoons of the liquid.
• Chop enough oranges to equal 1/2 cup and reserve the remaining oranges for a tossed green salad (which you should have on the side).
• Place the salmon in a medium bowl. Add green onions, peanut butter, 1 tablespoon of the soy sauce, lemon juice, garlic and ginger; mix well.
• Spoon a portion of the salmon filling on each tortilla; wrap and serve. In a small bowl, combine remaining 1/4 cup soy sauce, reserved Mandarin orange liquid and vinegar; mix well and serve as a dipping sauce.

ASIAN SALMON WRAPS

Steps:

• To make the pancake batter, beat the eggs, flour, water, salt and pepper (to taste) in a small jug. Set aside.
• Steam the corn for 3-4 mintues, then rinse in cold water. Remove the corn kernels and in a small bowl combine the corn with the salmon, lime juice, avocado and coriander.
• Lightly grease and heat a flat saucepan. Pour a thin layer of batter (about 1/4) across the base. Cook 2-3 minutes until edges are golden.
• Turn and cook on the other side for another minute. Continue until batter is finished.
• Fill the wrap pancakes with the salmon mixture and broccolini. Roll up and secure with a toothpick.
• Serve with lime wedges.