Asian Salmon Wraps

Oxmoor House
A hint of the East is wrapped up with a spicy, gingered salmon and cabbage blend in this whole wheat sandwich alternative.
4 servings (serving size: 1 wrap)


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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


Prep: 10 Minutes
Cook: 10 Minutes

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.

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.

Created date

March 2010

Nutritional Information

Calories 380
Fat 10.2 g
Satfat 1.4 g
Protein 36.8 g
Carbohydrate 35.0 g
Cholesterol 61 mg
Iron 1.4 mg
Sodium 1018 mg
Caloriesfromfat 24 %
Fiber 12.9 g
Calcium 102 mg