Wraps
Flavorful fish wraps
Lately we've been eating almost only vegan. It was not our intention to do so, but since we try to avoid dairy and we're not crazy about meat because … Read more
Lately we've been eating almost only vegan. It was not our intention to do so, but since we try to avoid dairy and we're not crazy about meat because of a disturbing video we saw a month ago, we just didn’t have much choice.
Not complaining.
We actually feel pretty great and we've been having a blast trying out all kinds of plant based recipes, milking nuts and oats and coming up with new ideas. It’s quite interesting how shutting the door for just two things – dairy and meat – opened up our food horizon that much more.
We're having all of these new recipe ideas in our head – some great and some just straight weird. We're dreaming of them all the time – no wonder our pillow is covered in saliva. Bottom line: we are eating more diverse than ever.
The plant world is offering a lot of good stuff – great taste, a great diversity and density of antioxidants, anti-inflammation and anti-cancer nutrients, but you know what it doesn’t offer?
Fish.
And fish is a good source of vitamin D, which many of us lack. Especially when you live in country, where the sun never shines (read: the ass of the universe).
Where we live when there is a ray of light and a tiny light blue crack in the sky, you can’t help but wonder: “What is this blue thing up there, why is this laser blinding us and when is the water going to fall from the sky again, so we can wash our hair?”
So since we cannot get any sunlight on our skin for about 10 out of the 12 months of the year to produce us some Vitamin D for free, we have to supplement and to catch a fish every now and then. And we catch the fish in the supermarket. And it better be a fat one.
Those not only make us feel like a good person for not discriminating them, but are also great sources of vitamin B12, zinc and omega-3-polyunsaturated fatty acids – all short in a vegan/vegetarian diet.
So that’s what we did. We went to the supermarket and we bought some salmon and cooked it with some ahhhmazing green vegetables, herbs and our friends garlic and onions. Now don’t think we like to cook our friends, but garlic and onion simply deserved it. They just asked for it – they said “If you don’t cook us, we’ll stink up everything. And when you go out tonight, normal people and vampires might avoid you you.” Bold little stinkers, huh? The Bold and the Stinkyful. So basically, they were begging for it.
And to wrap it up – we wrapped it up. All of it. In a tortilla. Yes we made the most notable fish wrap. And we added even more vegetables and some avocado dip (without our friend Garlic – he was having way too much fun with the salmon already). And then we started eating these flavorful fish wraps.
One by one. Like we would never eat again. So many flavors combining and exploding in our mouth and taking our taste buds on a trip to heaven. Just a second, we need a napkin, something’s dripping down our chin. Oh, it’s just a little drool, no big deal. Fish wraaaaaps!!!
Every bite was mind-blowing.
HEALTH AND BEAUTY BENEFITS
The variety of ingredients used and the preparation method contribute to the health promoting properties of this flavorful fish meal – antioxidant, anti-cancer, anti-inflammatory, good for your heart and high in protein.
It is bursting with great nutrients like
- zinc
- vitamins D
- vitamin C
- vitamin E
- potassium
- n-3-polyunsaturated fatty acids
- selenium
- carotenoids
- isothiocyanates
From wound healing to photo-protection and wrinkle prevention – these nutrients are all important for the health and appearance of the skin. So eat and stay beautiful!
- Yield: 4
- Cook: 20 minutes
Ingredients
- 2 cups of chopped salmon filet (or other fatty fish)
- 1/2 cup broccoli
- 1-2 roasted peppers - sliced; if you don't have roasted - just use fresh ones
- 3 garlic cloves
- 1 onion
- 1 tbsp dried basil
- handful of cilantro
- handful of arugula
- handful of parsley
- a few capers
- salt to taste
Method
- Peel and chop onion, peel garlic and put it into a garlic press.
- In a large and deep non-stick pan covered with a lid cook salmon at medium heat with some (1 tbsp) olive oil for about 5-8 minutes. From time to time stir. Add a little water if you need to (we didn't).
- In the mean time chop broccoli, cilantro, arugula and parsley. If you haven't slice the peppers.
- After about 5-8 minutes are up and the salmon is cooked, make sure there is no water left inside the cooking pan, add 2 tbsp olive oil, the onion, the dry basil and squeeze the garlic out of the garlic press and into the cooking pan and stir everything well for about 2-3 minutes.
- Turn off heat and add the rest of the ingredients - cover with the pan lid for about 1-2 minutes.
- Serve with rice, potatoes, bulgur, quinoa or like we did in a wrap with some more vegetables and with some avocado dip.
