Prep 20 mins
Cook 10 mins
Salmon's full flavor combines well with rich Asian ingredients -- hoisin sauce, sesame oil and shiitake mushrooms. Fold the mixture into flour tortillas for a fun hands-on meal. You can also use snapper, sea bass, swordfish, tuna, or shrimp. From simplyseafood.com.
- 12 small flour tortillas or 8 large flour tortillas
- 6 dried shiitake mushrooms
- 3⁄4 lb salmon fillet
- 1 tablespoon reduced sodium soy sauce
- 1 tablespoon oriental sesame oil
- 2 tablespoons vegetable oil
- 3 large eggs, slightly beaten
- 4 green onions, shredded
- 3 garlic cloves (minced or pressed)
- 1 tablespoon minced fresh ginger
- 4 cups shredded napa cabbage (about half of a 2-lb cabbage)
- 2 tablespoons water
- 1⁄4 cup hoisin sauce (to 1/3 cup) or 1⁄4 cup Chinese duck sauce (to 1/3 cup) or 1⁄4 cup plum sauce (to 1/3 cup)
- Soak the dried mushrooms in a bowl of hot water until tender, 15 to 30 minutes.
- Drain and gently squeeze the mushrooms.
- Discard the tough stems, then cut the caps in slivers.
- Set aside in a large bowl.
- Remove the skin from the salmon.
- With your fingers, feel for the tips of tiny bones; pull out with tweezers or needle-nose pliers.
- Rinse the fish in cold water and pat dry.
- Slice the salmon crosswise into strips 1/4-inch thick and set aside.
- Combine the soy sauce and sesame oil in small bowl and set aside.
- Heat a wok or a large frying pan over high heat.
- Add 1 teaspoon of vegetable oil and swirl to coat the sides of the wok.
- When the oil is hot, add the eggs and cook until set, stirring constantly to break up the eggs, about 2 minutes.
- Transfer to the bowl with the mushrooms.
- Add another 2 teaspoons of oil to the wok.
- Add the salmon and stir gently until just opaque on the outside, 1 to 2 minutes.
- Add to mushrooms.
- Scrape any cooked bits of fish from the wok and discard (drizzle a little water into pan to loosen cooked-on bits).
- Turn the heat to medium and add the remaining tablespoon oil.
- When the oil is hot, add the green onions, garlic and ginger and stir until fragrant and the onion is bright green, about 1 minute.
- Add the cabbage and water and stir until cabbage wilts, 1 to 2 minutes.
- Return the mushrooms, egg and salmon to the wok.
- Pour in the soy mixture and toss the ingredients to thoroughly combine and heat through.
- Taste the mixture for seasoning, adding more soy sauce or sesame oil to taste.
- To eat, spoon 1/2 to 1 teaspoon hoisin sauce down the center of a small tortilla (1 to 1 1/2 teaspoon for a large). Spoon about 1/3 cup of the filling (1/2 cup for a large tortilla) over the sauce, then fold three sides of tortilla over the filling to enclose, leaving one end open.
- Stack the tortillas and wrap in foil. Just before serving, heat in a 350 degrees oven until hot, 15 minutes.