Friday, March 11, 2011

Salmon Wrap

This was a nice lunch-appropriate alternative to a plain old hunk of salmon on a plate with veggies. I had never steamed fish on the stovetop before, but I probably will again; I like how it kept the fish pleasantly tender. As with the curried chickpeas from earlier this week, this would benefit from a squirt of lime before serving.

Dilled Salmon Roll-Ups
from The Best of Clean Eating
serves 4

6oz raw salmon fillet
1/4 cup Greek yogurt
1/2 clove garlic, minced (I used 1/2 tsp dried minced garlic)
1/4 tsp dried dill
1 stalk celery, chopped finely
2 (12-inch) whole-wheat lavash breads
1 medium tomato, sliced
2 leaves cabbage or lettuce

1. Over medium-high heat, set a steamer basket over one inch of water in a medium pot; bring to a boil.

2. Place salmon in the steamer basket skin side down. Cover pot and cook for 6-10 minutes, depending on thickness of fish. The flesh should flake easily when it is done. Remove from heat, remove skin, and roughly flake fish with a fork.

3. In a medium mixing bowl, combine yogurt, garlic, dill, and celery. Add cooled, flaked salmon and stir to combine.

4. Place lavash wraps on a cutting surface. Spread the salmon mixture down the middle of each bread, leaving two inches to spare at each end. Place tomato slices over the salmon mixture and top with lettuce or cabbage leaves.

5. Fold the uncovered ends of the lavash toward each other and over the filling; roll up tightly. Cut each roll in half and serve.

I am rather inept at rolling tortilla-like products (these are Smart & Delicious wraps with olive oil) so mine cracked, but you get the idea, I'm sure. Next time I'll warm the wrap first.

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