ASIAN SALMON WRAP
Moving around a lot, I find that cities often do not share the same restaurants. I lived in Seattle for a few years, and am now in Pensacola, FL. I missed the Samurai Salmon Wrap from World Wrapps. This is my effort for re-creating this taste sensation. It's a wrap with a fabulous Japanese-Asian flavor and a blend of textures to savor.
Provided by Emily
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
- Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.
Nutrition Facts : Calories 890.8 calories, Carbohydrate 138.5 g, Cholesterol 40.5 mg, Fat 18 g, Fiber 6.1 g, Protein 39.3 g, SaturatedFat 4 g, Sodium 1551.3 mg, Sugar 3.7 g
ASIAN WRAPS
This recipe is just like any other Asian wrap, but with more delicious and healthy flavor. Instead of ordering Chinese, you'll be making these yourself! -Melissa Hansen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 4h
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 337mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges
ASIAN SALMON IN FOIL
The best and easiest way to make salmon in foil - and you won't believe how much flavor is packed right in!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil. In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste. Place salmon onto the prepared baking sheet and fold up all 4 sides of the foil. Spoon the honey mixture over the salmon. Fold the sides of the foil over the salmon, covering completely and sealing the packet closed. Place into oven and bake until cooked through, about 15-20 minutes.* Open the packet and broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with green onions and sesame seeds, if desired.
ASIAN SALMON BURGERS WITH WASABI MAYONNAISE
I'd never even had a salmon burger before these, and I honestly don't even see a need to try any others...ever.
Provided by Karen
Categories Main Course
Time 1h23m
Number Of Ingredients 16
Steps:
- For the Burgers: Cut the salmon into 2-inch chunks and throw it into the bowl of a food processor. Pulse until it has broken down a little bit but is not smooth. It should still have about ¼-inch pieces in it. Scrape it into a bowl.
- Cut off the white part of the green onions and save for another use. Slice the green parts in half lengthwise, then chop them very thinly. Put this into the bowl with the salmon, ½ cup of the panko bread crumbs, 1/4 cup mayonnaise, and pickled liquid. Mix until combined, but don't overdo it.
- Line a baking sheet with plastic wrap or parchment paper. Divide the salmon mixture into 8 mounds and form those mounds into patties that are ¾-inch thick. Try to make the edges just as thick as the centers. Cover with plastic wrap and chill for 1 hour (up to 8) before cooking.
- Pour the remaining panko bread crumbs onto a plate. Using a large spatula, gently lift and place each salmon patty on the bread crumbs, press down lightly to help the panko stick, flip the patties over and repeat.
- Heat a large, heavy-bottomed skillet over medium-high heat. When it is hot, add about 1 tablespoon of oil to the pan and swirl it to coat.
- Gently slide the salmon burgers into the pan. A 12-inch pan should hold 4 patties at a time. Cook for 3-5 minutes, or until the first side is golden brown. Carefully flip the patties using a wide spatula. Use a splatter shield so that your arms don't suffer Death By Hot Oil.
- Fry the second side for an additional 3 to 5 minutes, or until golden brown and firm around the outer edges. Transfer to a paper towel lined platter. Add another tablespoon of oil to the pan and repeat until all of the salmon burgers are done.
- For the Wasabi Mayonnaise: put the mayonnaise in a small bowl and use a fork or spoon to stir in the wasabi sauce, starting with 1 tablespoon. Taste the mayonnaise and add more mayonnaise or wasabi to taste.
- To serve: top toasted buns with salmon burgers, Wasabi Mayonnaise, and any other toppings that sound good to you. These work great as lettuce wraps. Enjoy!
Nutrition Facts : ServingSize 1 burger, Calories 359 kcal, Carbohydrate 10 g, Protein 25 g, Fat 24 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 71 mg, Sodium 280 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 19 g
ASIAN GINGER POACHED SALMON
Steps:
- Combine dressing ingredients in a medium size mixing bowl, whisk thoroughly and let stand until ready to use.
- In an 8-inch saucepan, fill 3/4 with water. Bring to a boil. Place 14 inches of plastic wrap on a flat surface. Add 1/2 cup each of yellow, red and orange peppers on plastic wrap. Add 1/4 cup of julienne slices of ginger on top of peppers. Put 1 tarragon sprig on top of ginger. Coat salmon fillet (front and back) with Sylvia?s Secret Herb Seasoning and place on top of veggies. Add 1 tablespoon of white wine and juice from 1/2 fresh lemon. Place tarragon sprig on top of salmon fillet and fold in plastic, tightly. Place plastic wrap in boiling water and let it poach for 15 minutes. Take your favorite choice of green leaf salad mix and place on plate. Place cooked salmon on salad mix. Spoon Asian salad dressing on top of salmon fillet. Add red onion, remaining peppers, sesame seeds and ginger, to garnish.
ASIAN SALMON ROLL UPS
Make and share this Asian Salmon Roll Ups recipe from Food.com.
Provided by Darrinw2001
Categories Lunch/Snacks
Time 8m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 312.8, Fat 9.4, SaturatedFat 1.6, Cholesterol 32.6, Sodium 1072.5, Carbohydrate 36, Fiber 1.7, Sugar 6.4, Protein 22
SALMON WRAPS
Kerala is abundant with fish and one popular regional dish is deep-fried rice pancake stuffed with a spicy fish and coconut mixture. This is a simplified version using tortillas and adding lettuce and peanuts.
Provided by Food Network
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 19
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 SUSHI WRAP
Roll a sushi wrap as a flavorful way to enjoy salmon with its heart-healthy omega-3s, and fiber-rich brown rice. Mix in crunchy water chestnuts, deep-green spinach and Asian seasonings â€" then wrap and roll!
Provided by cannedfood
Categories Lunch/Snacks
Time 25m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.
- Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
- * Tips: For a typical sushi flavor, use nori strips in place of spinach. Nori are sheets of dried seaweed, found in many Asian stores. Serve with wasabi, if desired.
- ** To make them more pliable before wrapping, warm tortillas:.
- • Microwave oven: 10 to 15 seconds on high heat.
- • Oven: 3 to 5 minutes at 350ºF in aluminum foil.
- • Stovetop: 15 seconds per side over medium-high heat in a large non-stick skillet.
- Servings: 4.
- Nutritional Information Per Serving:
- Calories 560; Total fat 18g; Saturated fat 4g; Cholesterol 55mg; Sodium 890mg; Carbohydrate 74g; Fiber 8g; Protein 28g.
Nutrition Facts : Calories 732.2, Fat 13.5, SaturatedFat 2.7, Cholesterol 44.2, Sodium 778.4, Carbohydrate 119.3, Fiber 8.1, Sugar 5.1, Protein 32.6
ASIAN SALMON PATTIES
Steps:
- In a large bowl, gently combine salmon, shallots, ginger, egg, red-pepper flakes, 1 teaspoon salt, and 1 teaspoon pepper. Form mixture into eight equal patties, about 1 inch thick, packing each firmly; transfer to a plate. Freeze until just firm, about 20 minutes.
- Heat a large nonstick skillet over medium-high. Cook salmon patties (working in batches, if necessary) until browned on both sides and just opaque throughout, 4 to 6 minutes per side. Serve with lime wedges and sesame mayonnaise.
- Sesame Mayonnaise
- In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Cover and chill until ready to serve, up to 3 days.
- Chinese Noodles with Sesame Dressing
- Bring a pot of water to a boil. Cook noodles until tender according to package instructions. Drain; rinse under cold water until completely cool. Transfer to a large bowl; toss with vegetable oil.
- In a small bowl, whisk together lime juice, soy sauce, sesame oil, brown sugar, and red-pepper flakes; whisk in cilantro. Pour over noodles; season with salt and pepper, and toss to coat.
ASIAN SALMON WRAP
Moving around a lot, I find that cities often do not share the same restaurants. I lived in Seattle for a few years, and am now in Pensacola, FL. I missed the Samurai Salmon Wrap from World Wrapps. This is my effort for re-creating this taste sensation. It's a wrap with a fabulous Japanese-Asian flavor and a blend of textures to savor.
Provided by Emily
Categories Asian Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Toss together the green onion, daikon radish, and cucumber in a small bowl. In a separate bowl, whisk together the rice wine vinegar, soy sauce, wasabi paste, and ground ginger.
- Lay to two tortillas onto a flat surface. Divide the rice and place in the center of each tortilla. Top each portion of rice with half of the salmon and half of the vegetable mixture. Drizzle half of the soy sauce mixture over each portion of vegetables. Sprinkle each with 1 teaspoon sesame seeds. Wrap the edges of the tortillas around the filling completely to serve.
Nutrition Facts : Calories 890.8 calories, Carbohydrate 138.5 g, Cholesterol 40.5 mg, Fat 18 g, Fiber 6.1 g, Protein 39.3 g, SaturatedFat 4 g, Sodium 1551.3 mg, Sugar 3.7 g
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