Salmon, broccoli and cashews
A healthy wrap brimming with good stuff.
Makes:
4 wraps
Preparation time:
5 mins
Cooking time:
20 mins
Ingredients
2 skinless and boneless fillets of salmon
300g broccoli
50g unsalted cashew nuts
1 tbsp sesame seeds
2 garlic cloves, finely sliced
1 small chilli, deseeded and finely chopped
1 tbsp dark soy sauce
Ground nut oil
Toasted sesame oil
Juice of ½ lime
4 wholemeal tortilla wraps
Instructions
Pre-heat the oven to 170ºC.
Cut the broccoli florets away from the main stalk and break them into small bite-size pieces.
Bring a pan of water to the boil and drop the broccoli in. Reduce to a simmer and cook for 5 minutes, so the broccoli still has a good crunch to it.
Drain the water and put the broccoli to one side.
Spread the cashew nuts out on a baking tray and cook in the oven for 5 minutes. Add the sesame seeds and pop back in the oven for a further 2–3 minutes, until nicely golden. Be sure to keep an eye on them so they don't burn. Once cooked, remove from the oven and leave to cool on the side.
Drizzle some ground nut and sesame oil in a frying pan and heat up. Add the salmon fillets and reduce the heat to a low flame.
Gently cook the salmon for 5 minutes then flip them over and add the lime juice to the pan.
Cook the salmon for about another 3 minutes until cooked all the way through. Remove from heat and leave to rest for 1 minute.
Whilst the salmon is cooking, heat 1 tablespoon of ground nut oil in a saucepan (you can use the same one used earlier for the broccoli) over a medium heat. Add the garlic and chilli and cook for 1 minute until fragrant.
Add the broccoli to the garlic and chilli. Cook for about 2–3 minutes and pour in the dark soy sauce. Mix together and ensure the broccoli is evenly coated. Leave to cook for a further 2 minutes and then remove from heat.
Add the cashew nuts and sesame seeds to the broccoli and gently toss together.
To warm the tortillas, follow instructions on pack — you can usually do this either in the microwave, oven or a dry frying pan.
Flake the salmon and divide it between the wraps. Scatter the broccoli and cashew nuts over the top and drizzle a little soy from the bottom of the pan (not too much though or it'll make the wrap soggy).
Close up the wrap, cut in half and enjoy.