Sticky Sesame Salmon Wraps
with Crunchy Vegetable Slaw
Sidle right up to these sticky, and sweet sesame crusted salmon wraps. Complete with a crisp vegetable slaw and crispy fried shallots for the ultimate handheld dinner experience. In a zip, an easy to prepare and delicious meal will be ready on the table quicker than you can say 'dinner's ready!'.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient Crevettes)
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
170 g
Mélange pour salade de chou
1 pièce(s)
Mini concombres
1 pièce(s)
Oignon vert
1 pièce(s)
Lime
4 cs
Sauce teriyaki
(Contient Soya, Blé, Sésame, Sulfites Peut contenir Oeuf, Sésame, Blé, Gluten, Sulfites, Poisson, Lait, Crustacés, Moutarde)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
28 g
Échalotes frites
(Contient Blé Peut contenir Gluten)
1 cs
Vinaigre de riz assaisonné
(Contient Sulfites)
9 g
Graines de sésame
(Contient Sésame)
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Thinly slice green onions, keeping white and green parts separate.
- Halve cucumber lengthwise, then cut into 1/4 inch half-moons.
- Juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.
- Add_____ lime juice (dbl for 4 ppl) TESTER please start with 1 TBSP lime juice for 2 p and confirm measured amount of lime juice, vinegar, half the mayo and 1/2 tsp sugar (dbl for 4 ppl) tp a medium bowl.
- Season with salt and pepper then stir to combine.
- Add coleslaw cabbage mix, cucumbers and green onion whites then toss to combine. .(TIP: For a little kick, add some sriracha or hot sauce to the dressing!) Set aside.
NEW METHOD BELOW
- Combine half the teriyaki sauce, sesame seeds and remaining mayo in a medium bowl.
- Line a baking sheet with foil.
- Pat salmon dry with paper towels, then place on a separate cutting board, skin-side down. Using a knife, carefully slide the blade between flesh and skin, parallel to the cutting board, to remove skin. Discard skin.
- Cut salmon into 1-inch pieces.
- Add to bowl with teriyaki sauce mixture then toss to coat.
NEW METHOD BELOW
- Line a baking sheet with aluminum foil.
- Arrange salmon on the prepared baking sheet in a single layer, leaving 1 inch space between each piece
- Broil in the middle of the oven until lightly charred and cooked through 5-7 min.**
- Wrap tortillas in paper towels.
- Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
- Divide tortillas between plates. Top with some slaw, then salmon.
- Drizzle remaining Teriyaki sauce over top
- Sprinkle crispy shallots and remaining green onions over top.
- Serve remaining slaw alongside.
- Squeeze a lime wedge over top, if desired.