Today on Cooking with Sensei we are going to be making a salmon salad wrap cut sushi style, topped with a little fresh pico. This dish is not only beautiful but light and filling all at the same time.
Cooking With Sensei – Salmon Salad Wraps
- 1 salmon fillet, cut into 6 ounce pieces
- 5 medium sized tomatoes – diced and strained
- 1 yellow onion, diced
- cilantro, chopped
- juice of 1 lime
- 1 small jalapeño pepper, chopped
- Dijon mustard
- Cut 6 ounce pieces of salmon fillet and cook on the stove top in a nonstick pan. The oil from the fish will be enough to grease the pan without adding any extra fat to the dish. Cook until salmon is browned.
- Set aside the salmon and let it cool off.
- Next up, the tomato pico. Chop up some fresh tomatoes, onions, jalapeño, cilantro and lime juice. Make sure to strain the tomatoes for about 30 minutes to get the juice out and discard. Then mix everything together.
- Mix together the honey and dijon mustard.
- Go back to the salmon with a fork and flake the fish off from the skin.
- Cut up cooked salmon pieces a bit and gently mash in a bowl.
- Mix the salmon with a couple of tablespoons of the honey/dijon mustard mixture, start with 1.5 tbs, add more to taste.
- Roll the salmon salad in a whole wheat tortilla with avocado and cut into six equal pieces.
- Lastly plate rolls and top with the fresh pico!
Cook salmon filets at room temperature
Cold salmon filets pulled straight from the fridge are not friends of screaming hot pan.
Add jalapeño seeds for some extra spice
Leave some of the seeds in from the jalapeño.
Pro Tip: To test the spiciness of your pepper, cut off a small piece of the tip (you’ll have less chance of burning your tongue if the chili is really hot!)
Cilantro is your friend!
Cilantro adds a fresh feel to any dish – add it to salad, beans, use it to garnish – the possibilities are endless!
The key to eating healthy? Avoid any food that has a TV commercial!