It’s MyPlate Monday and we are traveling to a place I have never been, but one day hope to visit – Alaska. We are continuing to cook our way across America with the United States of MyPlates Challenge! My kids are already fighting over who gets to color in which state with chalk, I’m just glad they are interested and excited.
If you haven’t made your map yet, the instructions are here. You can also use a coloring sheet of the United States as well. Linking both cooking and geography together allows for even greater memories and learning.
So back to Alaska. When I think of Alaska, I think of bears and salmon. Maybe it’s one too many episodes of Grizzly Adams, even though I am not even sure that took place there. Either way, I thought a little video might be nice for my kids to watch. Spoiler alert – there is a scene that includes blood. They shared what they learned after the video about where salmon are caught and how they can be eaten!
This recipe was fun and quick to make, it’s easy for the kids to do a majority of the preparation, especially since we used canned salmon. It’s already precooked and ready to go. My kids were a little alarmed at the sight of the salmon skin and a few bones inside the can – all of which are edible – so I had to reassure them that all would be okay and added extra health to the dish.
Drain the canned salmon and pour into a bowl. Flake with a fork. Add the teriyaki sauce and light cream cheese. Sprinkle with black pepper.
Warm and lay out the tortillas and start to build the wrap with wild and brown rice, shredded Romaine lettuce, shredded carrots and cucumber planks.
A full serving of vegetables, lean protein and whole grain in every serving.
Add some fruit and a serving of dairy (yes that is purple milk you see!) and you have a MyPlate meal! My new favorite yogurt is the Raspberry and Dark Chocolate Chobani Bites…seriously good.
I didn’t forget about the fruit in this meal…check out the April Fool’s “chicken nuggets and barbecue sauce”. These were a real hit! Just cut up bananas in 1 inch slices, spread peanut butter around the slice and sprinkle with crushed graham cracker crumbs. Serve with strawberry jam! Dead ringer for chicken nuggets. These were a hit!
Teriyaki Salmon Wraps – Alaska MyPlate Meal
Inspired by Aaron Blust, Alaska native, who created this meal for the Healthy Lunchtime Challenge and won!
8 ounces of canned salmon, drained (you could also use smoked or grilled salmon)
3 tablespoons teriyaki sauce (for less sodium, use the light version)
3 tablespoons light cream cheese
4 whole grain tortillas
1 cup cooked wild and long grain brown rice
4 Romaine leaves, shredded (just have the kids tear it up!)
1/2 cup shredded carrots
1/2 cucumber, thinly sliced lengthwise
1. In a large bowl, combine salmon, teriyaki sauce, cream cheese and black pepper. Gently stir to combine.
2. Warm tortillas for 30 seconds in the microwave.
3. Place tortillas on individual plates. Add 1/4 cup rice,1/4 cup salmon mixture and vegetables.
4. Roll each tortilla into a wrap and cut in half to serve.
MyCart Shopping Tip: Alaska canned salmon is shelf-stable and ready when you are. It’s pressure cooked in the can and it contains skin and delicate, edible bones (pressure cooking softens those bones so well that they can be easily blended into the salmon with a fork) that are rich in calcium and magnesium. All salmon, whether fresh, frozen or canned, is rich in omega-3s that protect your heart, are perfect for pregnancy for baby’s brain development, are vital for healthy vision, enhance brain function and boost your immune system. And check out all the species of salmon!
Hubs: 3 (he is still developing a like for salmon, believe me, he has already come a long way!)
Adventurous son: 4
Cautious daughter: 3
Here is another family-pleasing salmon recipe: Ginger and Brown Sugar-Glazed Salmon. It’s a must try.