salmon wraps with habanero brussels sprouts slaw, gluten-free

Simple to make, these rice paper wraps contain Asian-inspired flavors like a hoisin-lime glazed salmon with a habanero mustard brussels sprouts slaw. And for an extra kick, add some sriracha! 

I should be in Mexico right now. Technically I should be coming home from Mexico. After a hectic day at the bakery on Saturday we rushed to the airport to catch our flight to Cabo for my cousins wedding. It would be a short trip, but I was excited. Standing at the check-in counter with my carry-on luggage, floppy hat, and several 3 oz containers of sun screen, we learned my passport had expired. Six... yes I repeat... SIX days ago. UGH. My own fault for not checking, but UGH! Needless to say, I spent the weekend moping around the house, devastated to miss my cousin's wedding. In an effort to side-track my mind from dreaming of salt-rimmed margaritas and that perfect tan I was sure I would return home with, Patrick and I decided to occupy our time hopping around the Bay Area and ended up in San Francisco today. Our last stop included a trip to the charming Gluten Free Grocery located in the Potrero Hill area.

If you've never been to their store you should check them out! The space is uber trendy with an eclectic range of products including all manner of gluten-free packaged, refrigerated, and frozen goods. Two pups and at least two friendly cats also keep watch over the store. We were lucky enough to catch the owner Topher while there and had a lovely chat over green tea and gluten-free muffin tops. We learned that the GF Grocery is moving to a bigger space closer to public transit. Stay tuned for news on that soon! We also did a little bit of scheming and hope to work with them in the near future. After meeting some of the other folks at the store and in the adjacent design space, we did a little shopping. We brought home a bevy of Asian sauces, some rice wraps, an earl grey chocolate loaf cake, a black licorice lariat, and a crustless souffle cheesecake, all wonderfully gluten-free and reviewed by the grocery staff!

Once home, I unpacked my uber-stylish recycled shopping bag from the store and spread out my purchases on the counter. I also retrieved a habanero passionfruit mustard that I'd brought back from Hawaii and a bag of brussels sprouts that needed to be used. For the record I dislike brussels sprouts. I don't want to dislike them, but I haven't had them prepared in a way that made me adore them. Patrick forced me to try one raw and I actually liked it quite a bit more than the boiled b-sprouts I'd had in the past.

Although I was still dreaming of Mexico I settled on an Asian-inspired wrap using the newly acquired sauces, rice paper, mustard, brussels sprouts, and salmon.

The result was a super satisfying, sweet and crunchy wrap full of spice and intense Asian flavors. And in my current state I would definitely classify this as comfort food.

salmon wraps with habanero brussels sprouts slaw, gluten-free

Author: charissa luke
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 2
  • 1 8-oz filet of salmon
  • 3 tbsp gluten-free hoisin sauce
  • 1 lime
  • 1 dozen brussels sprouts
  • 3 tbsp habanero mustard (or add sriracha to honey mustard to taste)
  • Salt and pepper
  • Sesame seeds
  • Rice paper sheets
  • Sriracha hot sauce (optional)
  1. Place salmon on a foil lined baking sheet. Coat the top of the salmon with hoisin sauce and squeeze half the lime over the top. Place salmon on the middle rack and broil about 30 minutes or until the center looses the translucence and is an opaque pink color.
  2. Remove outer leaves from the brussels sprouts and slice off the bottom core. Slice sprouts in half and then cut lengthwise into strips. Place strips in a bowl and squeeze other half of the lime over the sprouts. Stir in the spicy mustard and sesame seeds. Sprinkle with salt and pepper to taste.
  3. Dip rice paper in warm water for about 5 - 10 seconds until malleable. Place on a plate. Slightly off center, make a row of the spicy slaw. Top with flaked pieces of salmon. Dot with sriracha if desired. Fold over the rice paper taking care to cover ingredients snuggly. Fold in sides (like a burrito and continue to roll up. Slice roll on an angle in half.



I am so sorry to hear about the passport issue! Good job for making the most of this...and your loss is our gain with these salmon wraps. I love the idea of using salmon in rice paper wraps and the flavor combination looks amazing. Thanks for sharing!

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