Salmon Banh Mi Wraps - Bravabod
Recipes

Salmon Banh Mi Wraps

Valentina

  • Difficulty Intermediate Difficulty
    • •
  • Time 35"
Asian Basil Cucumber Entree Fish Salmon Spicy
Asian Basil Cucumber Entree Fish Salmon Spicy

Flaked wild salmon with crunchy veggies and hot peppers, all cradled in a chewy tortilla wrap. Not to forget the spicy mayo sauce that comes on the side (because really, you can't forget that). The crunchy vegetables are hit with a quick 10-minute pickling for extra tang, and fresh herbs join the flavor party. Healthy and tasty.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    For the Salmon
  • 1 pound raw salmon
  • 1 tablespoon grapeseed or avocado oil
  • 1 tablespoon lemon  juice For the Pickled Vegetables
  • 2 cups raw vegetables, thinly sliced (such as cucumber, carrot, and/or radish)
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt For the Mayo Sauce
  • 4 tablespoons mayonnaise
  • 2 tablespoon rice vinegar
  • 4 teaspoons coconut aminos
  • 4 teaspoons sesame oil
  • 4 teaspoons olive oil
  • 2 teaspoon sriracha
  • 1 teaspoon ginger powder
  • 1/2 teaspoon garlic powder The Rest
  • 1 cup fresh herbs (basil and/or cilantro)
  • 1/2 jalapeño, chopped
  • 4 large tortillas or wraps of choice
Instructions
  1. Step 1: Thinly slice or shred all of the veggies for the pickled vegetables. After slicing, combine the vegetables with the vinegar and salt in a sealable jar. Shake and refrigerate.
  2. Step 2: Preheat the oven to 450 degrees Fahrenheit. Place the salmon skin side down in an oven-proof pan or baking sheet. Stir together the 1 tablespoon of oil and 1 tablespoon of lemon juice. Pour this top of the salmon, making sure the top is slick with the liquid.
  3. Step 3: Roast the salmon 12 to 14 minutes, depending on the thickness of your salmon. Set aside to cool.
  4. Step 4: Meanwhile, stir together the Spicy Mayo Sauce ingredients in a small bowl. Refrigerate.
  5. Step 5: Remove and discard the skin from the salmon (it should peel right off). Flake the cooked salmon into a bowl. Add in 4 tablespoons of the prepared Spicy Mayo Sauce and mash everything with a fork until a creamy texture is formed (reference image above).
  6. Step 6: Assembly time! Spread some salmon mash almost in the middle of your tortilla/wrap. Top the salmon with some of the pickled vegetables (drained), herbs, and jalapeño. Leave a border along the sides for easier rolling. Drizzle extra Spicy Mayo Sauce on top if desired.
  7. Step 7: Fold the wrap up like a burrito, tucking in the sides as you roll it (here's a video that shows how to roll a burrito).
  8. Serve: Cut it in half, serve alongside extra Mayo Sauce for dipping, and enjoy.
Recipe Notes

Note 1: If fresh salmon in unavailable, every 1 pound of fresh salmon may be substituted with 2 (5 ounce) cans of canned wild salmon or tuna, well-drained. If using canned, skip the salmon cooking instructions.

Note 2: The Spicy Mayo Sauce is delicious, but if you're short on time and ingredients, you can use 3-Ingredient Spicy Mayo.

Nutrition

This recipe is a re-imagining of my favorite wrap from the popular Erewhon Market of Los Angeles. Here's what we have: flaked wild salmon with crunchy veggies and hot peppers, all cradled in a chewy tortilla wrap. Not to forget the spicy mayo sauce that comes on the side (because really, you can't forget that). The crunchy vegetables are hit with a quick 10-minute pickling for extra tang, and fresh herbs join the flavor party. It's all so tasty that it's hard to believe it's healthy.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Salmon
  • 1 pound raw salmon
  • 1 tablespoon high-heat cooking oil (grapseed, avocado, light olive, etc)
  • 1 tablespoon lemon  juice Quick Pickled Vegetables
  • 2 cups raw vegetables, thinly sliced (use any or all – cucumbers, carrots, red cabbage, radish)
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt Spicy Mayo Sauce
  • 4 tablespoons mayonnaise
  • 2 tablespoon rice vinegar
  • 4 teaspoons coconut aminos
  • 4 teaspoons sesame oil
  • 4 teaspoons olive oil
  • 2 teaspoon sriracha or preferred hot sauce
  • 1 teaspoon ginger powder
  • 1/2 teaspoon garlic powder The Rest
  • 1 cup fresh herbs (basil and/or cilantro)
  • 1/2 jalapeño, chopped
  • 4 large low-carb tortillas of choice (Note 3)
Instructions
  1. Step 1 (Quick Pickled Vegetables): Thinly slice or shred all of the vegetables. After slicing, combine the vegetables with the vinegar and salt. Try to submerge all of the vegetables in the vinegar solution. Place in a bowl or mason jar and store in the refrigerator.
  2. Step 2 (Salmon): Preheat the oven to 450°F. Place the salmon skin side down in an oven-proof pan or baking sheet. Stir together the 1 tablespoon of oil and 1 tablespoon of lemon juice. Pour this top of the salmon, making sure the top is slick with the liquid.
  3. Step 3 (Salmon): Roast the salmon in the 450°F oven for 12 to 14 minutes, depending on the thickness of your salmon. Once cooked, allow the salmon to cool.
  4. Step 4 (Spicy Mayo Sauce): Stir together the Spicy Mayo Sauce ingredients in a small bowl. Store in the refrigerator.
  5. Step 5 (Salmon): Remove and discard the skin from the salmon (it should peel right off). Flake the cooked salmon into a bowl. Add in 4 tablespoons of the prepared Spicy Mayo Sauce and mash everything with a fork until a creamy texture is formed (reference image above).
  6. Step 6: Assembly time! Spread some salmon mash almost in the middle of your tortilla/wrap. Top the salmon with some of the pickled vegetables (drained), herbs, and jalapeño. Leave a border along the sides for easier rolling. Drizzle extra Spicy Mayo Sauce on top if desired.
  7. Step 7: Fold the wrap up like a burrito, tucking in the sides as you roll it (here's a video that shows how to roll a burrito).
  8. Serve: Cut in half, serve with extra spicy sauce for dipping, and enjoy. Store any leftovers in the refrigerator.
Recipe Notes

Note 1: If fresh salmon in unavailable, every 1 pound of fresh salmon may be substituted with 2 (5 ounce) cans of canned wild salmon or tuna, well-drained. If using canned, skip the salmon cooking instructions.

Note 2: The Spicy Mayo Sauce is delicious, but if you're short on time and ingredients, you can use 3-Ingredient Spicy Mayo.

Note 3: Nowadays, there are plenty of packaged low-carb alternative wraps in stores. For a whole food alternative, try using collard greens or coconut wraps. Check out the Paleo recipe dropdown for instructions on how to use collard greens as a wrap.

Nutrition

This recipe is a re-imagining of my favorite wrap from the popular Erewhon Market of Los Angeles. Here's what we have: flaked wild salmon with crunchy veggies and hot peppers, all cradled in a collard green wrap. Not to forget the spicy mayo sauce that comes on the side (because really, you can't forget that). The crunchy vegetables are hit with a quick 10-minute pickling for extra tang, and fresh herbs join the flavor party. It's all so tasty that it's hard to believe it's healthy.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days

Shopping List
    Salmon
  • 1 pound raw salmon
  • 1 tablespoon high-heat cooking oil (grapseed, avocado, light olive, etc)
  • 1 tablespoon lemon  juice Quick Pickled Vegetables
  • 2 cups raw vegetables, thinly sliced (use any or all – cucumbers, carrots, red cabbage, radish)
  • 1/4 cup rice vinegar
  • 1/2 teaspoon salt Spicy Mayo Sauce
  • 4 tablespoons paleo mayonnaise
  • 2 tablespoon rice vinegar
  • 4 teaspoons coconut aminos
  • 4 teaspoons sesame oil
  • 4 teaspoons olive oil
  • 2 teaspoon sriracha or preferred hot sauce
  • 1 teaspoon ginger powder
  • 1/2 teaspoon garlic powder The Rest
  • 1 cup fresh herbs (basil and/or cilantro)
  • 1/2 jalapeño, chopped
  • 6 large collard green leaves, prepared for wraps (Note 3)
Instructions
  1. Step 1 (Quick Pickled Vegetables): Thinly slice or shred all of the vegetables. After slicing, combine the vegetables with the vinegar and salt. Try to submerge all of the vegetables in the vinegar solution. Place in a bowl or mason jar and store in the refrigerator.
  2. Step 2 (Salmon): Preheat the oven to 450°F. Place the salmon skin side down in an oven-proof pan or baking sheet. Stir together the 1 tablespoon of oil and 1 tablespoon of lemon juice. Pour this top of the salmon, making sure the top is slick with the liquid.
  3. Step 3 (Salmon): Roast the salmon in the 450°F oven for 12 to 14 minutes, depending on the thickness of your salmon. Once cooked, allow the salmon to cool.
  4. Step 4 (Spicy Mayo Sauce): Stir together the Spicy Mayo Sauce ingredients in a small bowl. Store in the refrigerator.
  5. Step 5 (Salmon): Remove and discard the skin from the salmon (it should peel right off). Flake the cooked salmon into a bowl. Add in 4 tablespoons of the prepared Spicy Mayo Sauce and mash everything with a fork until a creamy texture is formed (reference image above).
  6. Step 6: Time to assemble. Lay a prepared collard green on the cutting board. If there are rips in the collard, use some of the extra collard leaves as a patch. Next, spread some salmon mash almost in the middle of your collard green. Top it with some of the pickled vegetables (drained), herbs, and jalapeño. Leave a border along the sides for easier rolling. Drizzle extra Mayo Sauce on top if desired.
  7. Step 7: Fold the wrap up like a burrito, tucking in the sides as you roll it (here's a video that shows how to roll a burrito).
  8. Serve: Cut in half, serve with extra spicy sauce for dipping, and enjoy. Store any leftovers in the refrigerator.
Recipe Notes

Note 1: If fresh salmon in unavailable, every 1 pound of fresh salmon may be substituted with 2 (5 ounce) cans of canned wild salmon or tuna, well-drained. If using canned, skip the salmon cooking instructions.

Note 2: The Spicy Mayo Sauce is delicious, but if you're short on time and ingredients, you can use 3-Ingredient Spicy Mayo.

Note 3: To prepare the collard greens for wraps, you will need to trim off the bottom stem, remove the thick areas of the collard spine, and simmer each leaf for about 20 seconds in hot water. Check out this great tutorial for a step-by-step guide. The collard greens may be prepared 1 to 2 days in advance.

Nutrition

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Salmon Banh Mi Wraps

PT35M 1 pound raw salmon 1 tablespoon grapeseed or avocado oil 1 tablespoon lemon  juice 2 cups raw vegetables, thinly sliced (such as cucumber, carrot, and/or radish) 1/4 cup rice vinegar 1/2 teaspoon salt 4 tablespoons mayonnaise 2 tablespoon rice vinegar 4 teaspoons coconut aminos 4 teaspoons sesame oil 4 teaspoons olive oil 2 teaspoon sriracha 1 teaspoon ginger powder 1/2 teaspoon garlic powder 1 cup fresh herbs (basil and/or cilantro) 1/2 jalapeño, chopped 4 large tortillas or wraps of choice Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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