Shredded Salmon Garlic Wrap

I am sharing one of my home alone lunch recipes today - a simple Shredded Salmon Garlic Wrap.

I am rather strict with my daily lunch diet. Due to this daily lunch regiment, I have cooked fish and in particular, salmon in varied methods. This Shredded Salmon Garlic Wrap is a East-West fusion.  Actually, I have not applied garlic in this recipe. I merely used the garlic wrap purchased from supermarket. There's a tinge of South East Asian flavor in the otherwise Western wrap.

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Ingredients (enough for 2 pax) :

• 200 gm shredded salmon (pre-marinated with 1/2 tsp turmeric powder, 1/4 tsp salt, 1/4 tsp grounded black pepper, a few drops of sesame oil)
• 2 pcs garlic wrap (available from supermarkets)
• 3 big stalks of celery  (diced)
• 1 slice pineapple (diced)
• 1 large onion (diced)
• 1 red chilli (deseed and sliced)
• 1 cup arugula rocket leaves
• 2 tsp crispy sambal shrimp
• a pinch of salt
• 1 tbsp cooking oil
• 2 tbsp sour cream

(tsp = teaspoon; tbsp = tablespoon)    

My favorite crispy sambal shrimp takes the stage again.

Method : 

Heat garlic wrap in pan piece by piece at medium heat. Do not use cooking oil. Do not over heat till wrap turn crispy.

Remove garlic wrap from pan once the surface shows a little burnt marks. 

Heat cooking oil in skillet/wok and lightly sauté onions and chili.

Toss in shredded salmon.

Add celery, 2 tsp crispy sambal shrimp and a pinch of salt. Stir fry all ingredients till cooked. Then turn off heat and toss in pineapple dices and give all ingredients a final toss.

Transfer ingredients to a serving bowl.

Spread a spoonful of sour cream on garlic wrap, then add arugula rocket leaves.

Spoon in cooked ingredients and fold the garlic wrap.

Your senses evoked by different tastes : sour, sweet, spicy, peppery in a savory dish. 

Salmon can be reinvented in other cooking methods....not confining to steaming or pan frying.

Simple lunch with fish, vegetables and fruit.