Salmon Wraps

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- My Notes -

  • 0.25 cup Fresh Lime Juice
  • 2 tablespoon Tamari
  • 1 teaspoon Pure Maple Syrup
  • 0.5 teaspoon Fresh Ginger - grated
  • 2 tablespoon Green Onion - chopped (green parts only)
  • 0.5 cup Red Radish - thinly sliced
  • 0.5 cup Savoy Cabbage
  • 1 Carrot - shredded
  • 1 small Lettuce - head of lettuce
  • 8 large Round Rice Paper Sheets - or nori seaweed sheets
  • 16 slice Smoked Salmon
  • 0.25 cup Fresh Mint Leaf - packed
  • 0.25 cup Fresh Cilantro - leaves
  • For the sauce… whisk together the lime juice, tamari, maple syrup, fresh ginger, and green onion, and set the sauce aside in the fridge.
  • To prepare vegetables, thinly slice the radish, shred the cabbage and carrot, and lightly pat dry, 8 lettuce leaves.
  • To make the roll…. start with a sheet (rice paper or nori). Top with a piece of salmon and lettuce leaf. Then add a small amount of each of the vegetables and herbs.
  • Wet the top edge of the paper and roll tightly.
  • To serve…cut into 1-inch pieces to serve and serve with the dipping sauce.
We recommend using cured salmon that doesn’t have any sugar in the ingredients and using the green part of the green onion only. Feel free to add a pinch of wasabi into the sauce or the rolls if you’d like to add a little heat. Wasabi, without any sweeteners added, is a lower fermentable ingredient.


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