Wednesday, January 7, 2015

Teriyaki Salmon and Avocado Wraps

After having a long discussion about heart-healthy fats with a client today, I was motivated to make a dinner that highlights two of my favorite foods: salmon and avocado. More famously paired together in a sushi roll, this wrap combines them with similar flavors like wasabi mayo. The homemade teriyaki sauce and array of fresh vegetables make this a meal to feel awesome about. If you have any extra, simply roll up, wrap tightly in plastic and refrigerate for lunch the next day. 



1. Preheat oven to broil. Line a baking sheet with parchment paper or silpat and coat with nonstick spray.
2. In a food processor or blender, process the soy sauce, mirin, cider vinegar, honey and fresh ginger until smooth, about 15 seconds.



3. Lay the salmon filets on the prepared baking sheet and brush liberally with the marinade. Broil 5-7 minutes, or until tops are golden brown and bubbly. Rest 5 minutes.




4. Meanwhile, spread wasabi mayo evenly onto each wrap. Top with spring mix, red pepper, carrot, avocado and salmon. Wrap up burrito-style, cut in half and serve.






Teriyaki Salmon and Avocado Wrap
Serves 4

All you need:
1/3 cup light soy sauce
2 tablespoons mirin (rice wine)
2 tablespoons apple cider vinegar
2 tablespoons honey
1 tablespoon peeled and chopped fresh ginger
4 (5 oz.) salmon filets
4 tablespoons wasabi mayo
2 cups spring mix greens
1 red bell pepper, sliced thin
1 cup shredded carrot
1 large avocado, pitted, peeled and sliced thin
4 large whole grain wraps

All you do:
1. Preheat oven to broil. Line a baking sheet with parchment paper or silpat and coat with nonstick spray.
2. In a food processor or blender, process the soy sauce, mirin, cider vinegar, honey and fresh ginger until smooth, about 15 seconds.
3. Lay the salmon filets on the prepared baking sheet and brush liberally with the marinade. Broil 5-7 minutes, or until tops are golden brown and bubbly. Rest 5 minutes.
4. Meanwhile, spread wasabi mayo evenly onto each wrap. Top with spring mix, red pepper, carrot, avocado and salmon. Wrap up burrito-style, cut in half and serve.

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