Somewhere between today and tomorrow is the two year anniversary of The Fountain Avenue Kitchen. You see, my site launched on February 29th–Leap Day–of 2012. There was a teacher in my elementary school who was born on Leap Day. I remember the year he turned nine (technically, 36). None of the kids could imagine celebrating an official birthday just once every four years…as an adult that could be a good thing!
As the years fly by and my kids grow older, it often occurs to me that I should engage them more frequently in the kitchen. I don’t want to do everything for them, only to have them fly the coop and be unable to cook an egg or boil pasta. Coincidentally, as I was pondering this recently, I was given a short book of Alaska seafood recipes called Alaska Style: Recipes for Kids. I immediately offered the book to my boys and asked them to browse the pages for a couple of recipes that looked appealing to them.
They found quite a few, and this is the first one we tried. They enjoyed helping as much as I loved having their help! To make this meal extra easy, I made–to use a great term I learned from a friend–“intentional leftovers.” This simple salmon recipe was on the menu the night before, so cooking a little extra salmon and rice that night ensured this recipe would be a cinch to pull together. Of course, canned wild salmon is an affordable, convenient, healthy option.
The recipe had a few kid-friendly steps yet was uncomplicated, so the boys enjoyed the experience. Since it tasted great, they felt a sense of pride at the dinner table and were anxious to help again. As a bonus, it was fun for me to have my two favorite helpers pulling kitchen duty!
- 8 ounces leftover cooked salmon, chopped (may substitute smoked or canned and drained salmon)
- 1 cup cooked brown rice, at room temperature (may substitute white rice)
- 4 plain or spinach flour tortillas (approximately 10-inch diameter)
- 3 tablespoons teriyaki sauce
- 3 tablespoons cream cheese
- 1/2 teaspoon freshly ground pepper, or to taste
- 4 leaves romaine lettuce, cut into thin strips, or 1 cup baby spinach or mixed greens
- Thinly sliced raw vegetables such as bell peppers, cucumber, carrots, red onion, and/or tomato
- In a large bowl, mix together the cream cheese, teriyaki sauce, and pepper. To fully incorporate, it is easiest to mix the teriyaki into the cream cheese and pepper a little at a time. If the mixture seems a little lumpy, that is fine. Stir in the salmon to coat.
- To soften the tortillas, warm in the microwave for about 10 seconds each.
- Place the tortillas on individual plates, and evenly spread a quarter cup of the rice down the center of each of the tortillas. Spread one quarter of the salmon mixture over the rice, and then top each wrap with the lettuce and sliced vegetables.
- Tightly roll each tortilla around the filling. I like to fold in the bottom end, and then wrap the sides over one another, leaving the front end open and securing with a toothpick. This makes it easy to eat the wraps without the insides falling out.