Dry Toast the sesame seeds in a pan for a few minutes until golden then leave to the side.
Mix the miso paste, tamari and a tsp of water. Place the salmon fillets in a bowl and pour over the miso paste and rub it in well.
Heat a pan with a tsp of coconut oil and fry the salmon fillets for 3-4 minutes each side until cooked through. Leave to the side.
Julienne, spirulize or finely grate the carrot into thin strips. Mix with half the juice of the lime.
Grab the cabbage and take off 4 large leaves.
Combine the dressing ingredients together and mix well. Add the other half of the lime juice.
Flake the salmon and evenly divide it in the wraps. Throw over the sesame seeds. Drizzle over the dressing and throw in the carrot. Wrap up the cabbage leaves and dig in!
Tip: Use your leftover cabbage to make a nice coleslaw, it goes well with the same tahini dressing.
Images: Lucy Richards Photography