Asian Salmon Wraps Recipe

Name: Asian Salmon Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 4 tablespoons whole wheat flour; ½ cup water; salt and pepper; 1 corn on the cob; 1 (210 g) can red salmon, drained; 1 lime, juice of; 12 avocado, chopped; ½ cup coriander, roughly chopped; 1 bunch Broccolini, steamed

Servings: persons

2 eggs
4 tablespoons whole wheat flour
½ cup water
salt and pepper
1 corn on the cob
1 (210 g) can red salmon, drained
1 lime, juice of
12 avocado, chopped
½ cup coriander, roughly chopped
1 bunch Broccolini, steamed

1
To make the pancake batter, beat the eggs, flour, water, salt and pepper (to taste) in a small jug.
2
Set aside.
3
Steam the corn for 3-4 mintues, then rinse in cold water.
4
Remove the corn kernels and in a small bowl combine the corn with the salmon, lime juice, avocado and coriander.
5
Lightly grease and heat a flat saucepan.
6
Pour a thin layer of batter (about 1/4) across the base.
7
Cook 2-3 minutes until edges are golden.
8
Turn and cook on the other side for another minute.
9
Continue until batter is finished.
10
Fill the wrap pancakes with the salmon mixture and broccolini.
11
Roll up and secure with a toothpick.
12
Serve with lime wedges.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 eggs, 4 tablespoons whole wheat flour, ½ cup water, salt and pepper, and more.

Yes, Asian Salmon Wraps falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Salmon Wraps

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