Teriyaki Salmon Wrap
I have a confession to make… I don’t typically eat breakfast.
I used to always eat breakfast, but the combination of early morning workouts and my coffee addiction usurped the role of breakfast in my life while in college. I hate eating a meal before working out and I must drink coffee to function in the morning. Eventually, eating a meal before 12 o’clock seemed unappealing to me.
As one would imagine, by the time lunch rolls around I am famished and I often struggle with the monotonous decision of what to eat for lunch… It is essential for me to get a quick, filling, and healthy meal at that point of the day to keep me at my best and I could not think of a more satisfying meal than my Teriyaki Salmon Wrap.
It has it all— grilled fish, fresh produce, and whole grains. The perfect lunch that doesn’t skimp out on flavor!
Teriyaki Salmon Wrap
Yield: 2 servings
Prep Time: 12 hours
Cook Time: 5 minutes
- 2 skinless salmon filets, 6 ounces each
- Salt and pepper
- ¼ cup teriyaki sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon Sriracha
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ½ teaspoon red pepper flakes
- 2 teaspoons sesame seeds
- 2 cups brown rice, cooked
- 1 teaspoon salt
- 1 cup (packed) coarsely chopped fresh cilantro
- ½ cup unsweetened, light coconut milk
- 1 teaspoon minced fresh ginger
- 1 tablespoon lime juice
- 2 teaspoons garlic powder
- 8 ounces Sesame-Teriyaki Salmon (recipe above)
- 1 cup Green Rice (recipe above)
- ½ cup cabbage, shredded
- ¼ cup carrots, julienned
- ¼ cup bell peppers, julienned
- ¼ cup broccoli florets, chopped
- 2 tortillas
- Sriracha, optional
- To make the salmon, preheat the broiler. Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 1 to 24 hours. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and broil for 2 minutes. Spoon the remaining sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer, while occasionally spooning remaining sauce over filets. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve immediately or store in airtight container in the refrigerator.
- To make the rice, puree cilantro, ½ cup coconut milk, ginger, lime juice, and garlic powder in a blender or food processor. Pour cilantro mixture into rice and combine until well mixed. Set aside.
- To make the wraps, heat a large dry skillet over medium-high flame and slightly brown the tortillas one at a time, about 30 seconds per side. Spread fish, rice, and vegetables evenly over the surface of each warmed tortilla. Roll up tortillas tightly and serve.