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Salmon, a fairly mild-flavored fish that's firm in texture, is an excellent choice as the anchor for this interestingly spiced filling.
1 pound salmon filets
Marinade and Dressing
1 tablespoon orange zest (the zest from 1 orange)
2 tablespoons orange juice
1 tablespoon balsamic vinegar
2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground coriander
1 tablespoon sour cream
1 teaspoon Dijon-style mustard
1/4 cup (1 3/4 ounces) vegetable oil
3 tablespoons mint, freshly chopped
1/2 cup sliced scallions (2 ounces, 1 bunch)
3 cups shredded Savoy cabbage (6 ounces, 1/2 medium)
2 cups fennel, thinly sliced (6 1/2 ounces, 1 medium bulb)
1 cup red pepper, sliced (4 ounces, 1/2 large)
Marinade: Whisk all of the ingredients together. Brush about 2 tablespoons over the salmon, reserving the rest for the salad. Grill or sauté the salmon till it's cooked through. Allow it to cool, then remove the skin, and cut or flake it into 1/2-inch pieces.
Salad: Toss the vegetables with the reserved dressing, then add the salmon. Refrigerate until ready to serve. Yield: 2 pounds salad, enough to fill 12 to 14 wraps or tortillas.
Nutrition information per serving (about 1/2 cup, 93g): 103 cal, 6g fat, 8g protein, 4g complex carbohydrates, 1g sugar, 1g dietary fiber, 20mg cholesterol, 138mg sodium, 257mg potassium, 90RE vitamin A, 27mg vitamin C, 0.6mg iron, 24mg calcium, 106mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 5, Summer 2000 issue.