My crunchy Miso Salmon and Carrot in Cabbage Wraps, are perfect for a summer dinner with friends. They are totally natural, very quick to whip up and have a delicious flavour that will leave you wanting more!
I’ve used Miso here because it’s great for digestion and digestive health. Salmon is one of my favourite fish because it’s so quick to cook and has a very meaty consistency. It’s also so good for you, containing tonnes of Omega 3 fatty acids!
Ready in 20 minutes
Good For Picnic
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