Asian salmon wraps

A while ago I stumbled upon these seaweed tortillas and I really felt like making Asian style wraps with fish. It turned out super tasty and it was a real treat. All components are really nice together, but also lovely apart.

Ingredients:

• 2 big pieces of salmon • 4-6 large seaweed tortilla (or any other kind you like) • equal parts white cabbage, grated carrots, grated red beets and kale • spring onions •

Dressing:

• 3 tbsp apple cider vinegar • 1 tbsp rice vinegar • 1 tbsp sugar • 3 pieces finely chopped stem ginger • 2 tbsp syrup of the stem ginger • salt and pepper • zest of 1 lime • 1 red chili pepper thinly sliced • 1 tbsp sesame oil • 1 tsp sesame seeds • 1 pressed garlic clove •

Sauce:

• 2 tbsp hoisin sauce • 2 tbsp soy sauce • 1,5 tbsp sugar • 3 pressed garlic cloves • 2 tsp chili flakes • black pepper •

1. Mix the vegetables with the dressing. It's easy as 1-2-3. Just mix and go! Taste if it needs more spice or maybe a little more sugar. Set aside while you prep the rest.

2. Mix the sauce ingredients and set aside.

3. Grill/bake your salmon on high heat in a non-stick pan. Don't overcook the salmon. When it's almost done, add the sauce and glaze the whole thing while the sauce is getting nice and sticky.

4. Serve the salmon on top of the salad in a nice tortilla (cold is fine, warm if you prefer). Garnish with spring onion and maybe some coriander.

Enjoy!