Miso Salmon Wrap

🛒 Ingredients

• Salmon fillet, skinless 100 g · 208 kcal
• White miso paste 15 g · 30 kcal
• Rice vinegar 5 g · 1 kcal
• Sesame oil 5 g · 40 kcal
• Honey 5 g · 15 kcal
• Fresh ginger, grated 5 g · 4 kcal
• Garlic, minced 3 g · 4 kcal
• Whole wheat tortilla (large) 60 g · 170 kcal
• Cucumber, julienned 30 g · 5 kcal
• Carrot, julienned 30 g · 12 kcal
• Red cabbage, shredded 30 g · 8 kcal
• Fresh cilantro 5 g · 1 kcal
• Lime juice 5 g · 1 kcal

👨‍🍳 Instructions

1. In a shallow dish, whisk together miso paste, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to create the marinade. Place the salmon fillet in the marinade, ensuring it's fully coated; marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
2. Preheat your oven to 200°C (400°F) or a non-stick pan over medium-high heat. If baking, place salmon on a parchment-lined baking sheet and bake for 10-12 minutes, or until cooked through and flaky. If pan-frying, cook for 3-4 minutes per side until golden brown and cooked.
3. While the salmon cooks, gently toss the julienned cucumber, carrot, red cabbage, and fresh cilantro with lime juice in a small bowl. This quick slaw will add a refreshing crunch to your wrap.
4. Once the salmon is cooked, gently flake it into chunks using a fork. Warm your whole wheat tortilla slightly in a dry pan or microwave for 10-15 seconds to make it more pliable.
5. To assemble the wrap, lay the warmed tortilla flat. Spoon a generous portion of the flaked miso salmon down the center, then top with the mixed vegetable slaw. Roll up tightly, tucking in the sides as you go, and serve immediately.