Prep 4 mins
Cook 4 mins
A nice asian twist on the old salmon salad wrap!
- 1 (10 ounce) can salmon, drained and flaked
- 1 (7 ounce) can mandarin oranges
- 1⁄3 cup finely chopped green onion
- 1 1⁄2 tablespoons peanut butter
- 1⁄4 cup low sodium soy sauce, plus 1 tablespoon divided
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, pressed
- 1⁄2 teaspoon ground ginger
- 4 whole wheat tortillas
- 1 tablespoon rice vinegar
- 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.
A great variation on salmon salad, nicely balanced flavours. This is from a website/email list called www.savingdinner.com.
Made for PAC Fall '07 This is delicious!! A wonderful combination of flavors: an occasional sweet burst from the orange, a subtle peanut flavor throughout, just the right amount of salty soy. Very different from the usual salmon salad and totally right!! Thanks for a great recipe. WARNING: when I calculated the cals for myself (including a 70 calorie whole wheat tortilla) each serving has 254 cals and I had 2 servings for lunch - more than I would like for a single meal. So be sure to pair this w/ a salad or broth soup to complete the meal and keep the calorie count low.