Issa Wrap: Sabbath Salmon Bowl

Issa Wrap because you will get a two for one with this recipe as pictured. Whether enjoying as a bowl or a wrap, this recipe is an excellent way to mix up your Sabbath meals. The sauce and toppings make this recipe so delicious, and it super easy to make. Enjoy!

Salmon + Bowl Ingredients

  • Salmon filets, 1 filet per bowl

  • Salt, to season salmon

  • Pepper, to season salmon

  • Garlic powder, to season salmon

  • Hot chili oil (1/2 per salmon fillet)

  • Coconut or avocado oil

  • Brown rice/Cauliflower rice

  • Avocado, sliced

  • Napa Cabbage, sliced thin

  • Carrots, shredded

  • Red bell peppers, sliced

  • YumYum Sauce

  • Pickled cucumber salad

  • Thai Peanut Sauce

  • Scallions, for topping

  • Sesame seeds, for topping (optional)

Directions

  • Clean the salmon and season with garlic powder, salt and pepper. Pre-heat your oven at 350 degrees.
  • Heat 1 tablespoon of avocado oil, and 1/2 teaspoon of chili oil per salmon in a skillet on medium-high heat. For example, if you’re cooking two fillets of salmon, you will use 2 tablespoons of avocado oil, and 1 teaspoon of chili oil.
  • You want to get a quick sear on both sides of the salmon. You aren’t trying to cook the salmon through at this stage. Focus instead on getting a beautiful brown crust on both sides of the fish. It should take approximately 1 – 2 minutes per side.
  • Remove the fish a place in a pan to put in the pre-heated oven.
  • Spoon the Thai Peanut Sauce over each piece of fish and cover with foil. Place in the oven and cook for 7 minutes or until cooked through.
  • Remove fish from the oven and set aside.
  • To assemble the bowl, add rice to one side and cabbage to the other.
  • Position fish on top of the cabbage, and assemble carrots, red peppers, avocado, and pickled cucumber salad around it.
  • Drizzle both the Thai Peanut Sauce and Yum Yum sauce over top, and sprinkle sesame seeds and green onion as well. Enjoy!

Wrap Directions

  • You will use all the ingredients listed above but will need to adhere to a few simple steps.
  • Don’t overstuff the tortilla. Add 2 tablespoons of each ingredient to keep things from getting to messy.
  • This is the order I use: Brown rice, salmon (break the salmon up into pieces so that you get a little bit in every bite), pickled salad, avocado, red pepper, carrots, and cabbage). Wrap tightly.
  • Don’t add any additional sauce to the wrap to avoid it becoming too soggy. Instead put both sauces on the side and get your dip on! Enjoy!

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