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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A hint of the East is wrapped up with a spicy, gingered salmon and cabbage blend in this whole wheat sandwich alternative. 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 |
Directions:
1. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add almonds and garlic; sauté 3 minutes or until toasted. Spoon into a medium bowl. Return pan to medium-high heat.
2. 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.
3. 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.
4. 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.
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