SPICY ALASKA SALMON WRAPS

Prep Time: 15 minutes Cook Time: 15 minutes Servings: 6 to 8 wraps

Recipe by Gloria Piantek: Second Prize Winner in the Frozen to Fabulous Recipe Contest!

12 oz. Alaska Salmon fillets, fresh, thawed or frozen
2 teaspoons sesame oil
1/2 teaspoon five spice powder
1/4 teaspoon salt

1/4 cup creamy peanut butter
1/4 cup hoisin sauce
1/2 Tablespoon lime juice
1 Tablespoon soy sauce
1 teaspoon grated fresh ginger
1 to 2 Tablespoons hot red chili paste
1/4 cup cola

1/2 cup julienne carrots
1/2 cup dry roasted peanuts
1/2 cup chopped fresh cilantro leaves
1/3 cup chopped red onion
1/2 cup julienne sweet red peppers
1/2 cup julienne snow peas
6 to 8 Bibb or iceberg lettuce leaves, trimmed to form cup shape

Preheat broiler. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon on spray-coated broiling pan, skin side down, and broil 5 inches from heat source for about 5 minutes.

Remove from oven; drain any excess liquid. Set oven to 375ºF. Spread sesame oil over salmon; rub five spice and salt onto fish. Place in oven and bake an additional 5 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove skin, if any, and break into large chunks.

In a food processor, process peanut butter, hoisin sauce, lime juice, soy sauce, ginger, and chili sauce until smooth; stir in cola until mixture has sauce consistency.

In a medium-sized bowl, combine carrots, peanuts, cilantro, onion, peppers, and snow peas; add about 2 tablespoons peanut butter sauce, tossing to coat. Add salmon chunks to vegetable mixture.

To serve, place lettuce leaves on serving platter; top with salmon mixture. Serve as a lettuce wrap or open-faced salad. Drizzle with additional sauce.

Nutrients per serving (8 wraps): 205 calories, 12.5g total fat, 2g saturated fat, 53% calories from fat, 31mg cholesterol, 14g protein, 11g carbohydrate, 2g fiber, 401mg sodium, 28mg calcium and .6g omega-3 fatty acids.