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Asian Salmon Wrap
March 02, 2012

I love this idea. I went a little crazy with it when I made it because I wanted it to fit with what I had at the time, but the results were fantastic--really light, but very filling. I julienned cucumber, daikon, carrots, and white onion. I sauted a little gai-lan in peanut oil. Heated the tortilla in the same oil and then proceeded to fry some 1/4 block of tofu (I didn't have any salmon). I layed the julienned veggies and tofu in the tortilla with some green onions (only the greens) split length-wise, pickled ginger, 1/2 sliced avocado, and Sriracha sauce. For the dressing I mixed a teaspoon of the juice from the pickled ginger with the soy sauce, rice vinegar, wasabi paste, sesame seeds, the diced whites from the green onions, and half a teaspoon of sugar. I spooned the dressing on to the insides before I wrapped it up. I had some left over veggies and dressing so I made a little side salad with it. It was a wonderful and easy lunch that I'll certainly make again. Next time I think I'll add some nori and try it with the salmon.

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