Mindful Sodexo 
A whole wheat tortilla covered with Szechuan garlic spread and filled with flaked salmon and Thai broccoli slaw
Nutrition Facts:
Calories: 440, Carbs: 54g, Protein: 22g, Fat: 15g, Sat. Fat: 4.5g, Cholesterol: 35mg, Sodium: 530mg, Fiber: 6g
Prep Time: 25 to 30 minutes plus 20 minutes for soaking rice noodles Cook time: 25 to 30 minutes Yield: 4 servings Difficulty level: Advanced
Szechuan Salmon Wrap
Ingredients
Prepare
Szechuan Salmon Wrap:
- 12 ounces raw salmon fillet
- 1/2 teaspoon salt-free Thai seasoning blend
- 4 (10-inch) whole wheat flour tortillas
- 1/4 cup Szechuan Garlic Spread
- 4 cups Thai Broccoli Slaw
- 1. Preheat the oven to 450 degrees Fahrenheit. Place the salmon fillets on a baking sheet and evenly sprinkle with Thai seasoning. Roast the salmon for 7 to 8 minutes at 450 degrees Fahrenheit or until flaky and just cooked through to a minimum internal temperature of 145 degrees Fahrenheit. Allow the salmon to cool slightly and break the filets into large pieces.
- 2. Spread 1 tablespoon Szechuan garlic spread over each wrap.
- 3. Divide the flaked salmon among each wrap, placing it in the center of each wrap. Evenly top the salmon with 1 cup broccoli slaw.
- 4. Roll the wraps burrito style and cut in half on the diagonal. Enjoy immediately!
Szechuan Garlic Spread:
- 1/4 cup peeled, raw, whole garlic cloves
- 1 medium shiitake mushroom cap, stem removed
- 1 Tablespoon and 1 teaspoon roughly chopped fresh ginger root
- 3/4 teaspoon sesame oil
- 1 1/2 teaspoons low sodium soy sauce
- 1 1/2 teaspoons water
- 1/4 cup roughly chopped red bell peppers
- 2 teaspoons unseasoned rice vinegar
- 2 teaspoons orange marmalade
- 1/4 teaspoon dried crushed red pepper flakes
- 1/4 teaspoon salt-free Thai seasoning blend
- 1. Preheat the oven to 450 degrees Fahrenheit. Place the garlic cloves and shiitake mushroom cap in a single layer on a baking sheet. Evenly coat with cooking oil spray.
- 2. Roast the garlic and mushroom for 10 to 15 minutes at 450 degrees Fahrenheit or until the cloves are lightly golden. Remove them from the heat and allow them to cool for a few minutes.
NOTE: You will need an extra two roasted shiitake mushroom caps for the Thai Broccoli Slaw. You can roast them at this step and set them aside before blending the Szechuan Garlic Spread. - 3. Place all the ingredients in a food processor or blender. Blend until smooth and allow the mixture to cool completely. Cover and place in refrigerator until ready to use.
Thai Broccoli Slaw:
- 2 cups raw broccoli florets, cut into 1-inch pieces
- 1 ounce thin dry rice stick noodles
- 2 shiitake mushroom caps, stems removed and slice caps
- 2 1/2 teaspoons lemon juice
- 1 cup mandarin orange segments in juice, drained
- 2 Tablespoons thinly sliced green onions
- 1 cup thinly sliced bok choy
- 1 tablespoon Szechuan Garlic Spread
- 1/4 teaspoon kosher salt
- 1/2 teaspoon salt-free Thai seasoning blend
- 1. Preheat the oven to 450 degrees Fahrenheit. Place the shiitake mushroom cap in a single layer on a baking sheet. Evenly coat with cooking oil spray.
- 2. Roast the mushroom for 5 minutes at 450 degrees Fahrenheit or until the cloves are lightly golden. Remove them from the heat and allow them to cool for a few minutes.
- 3. Blanch the broccoli in boiling water or in the microwave for 1 minute until bright green. Shock it in ice water and drain it well.
- 4. Bring about 2 cups of water to a boil. Remove it from the heat and add the rice noodles. Stir and allow the noodles to sit for 15 to 20 minutes or until noodles are tender. Place them in the ice water from chilling the broccoli for 5 minutes to cool, then drain them thoroughly.
- 5. Toss all ingredients together in a medium bowl until well mixed. Cover and place in refrigerator until ready to use.
Chef Tips:
- You can also use one dried and rehydrated shiitake mushroom or 1/4 teaspoon shiitake mushroom powder in place of the fresh mushroom in this garlic spread.
- Mushroom stems can be saved for compost or for use in vegetable stock.
