Salmon Dill Wrap
Let’s face it, leftovers are boring. So boring, that they tend to be pushed to the back of the fridge, so they can be out of sight, out of mind. Being a single lady trying to make nutritious meals for one, I seem to encounter a lot of the dreaded leftovers. Because of this, I find myself strolling by the fish counter at Whole Foods quiet often. Buying fish in small quantities can be a great way to have a satisfying dinner, and leave you with a decent portion for the following day.
Getting around 6 oz was the perfect amount of salmon for two wraps. If you are serving more, I would recommend about 3-4 oz per person. Serve for lunch with a piece of fruit or chips, or as dinner with a side dish. These ingredients are pretty versatile, and could easily make into a salad by adding red onion, green peppers and cucumbers, with the dill curry sauce as a dressing. Or bake the salmon, and serve over rice with the sauce drizzled on top. Also, try using the sauce in other ways, like over roasted root vegetables or as a dipping sauce for fries.
Salmon Dill Wrap
Makes 2 wraps
6 oz of salmon (leftovers work well for this recipe)
2 Brown rice tortillas (Food For Life)
Dill Curry Sauce (see recipe below)
Dill Curry Sauce
From Clean Recipes
Makes about 1 c
3 tbsp cashew butter
1/8c fresh lemon juice
1/4c chopped fresh dill (or 2tbsp dried)
3 tbsp olive oil
salt & pepper
Heat the oven to 350°F and prep the salmon. Season fish with salt, pepper, lemon juice and olive oil. Cook salmon for about 25-30 minutes, until cooked through.
In a separate bowl, mix all the dill curry sauce ingredients together. If sauce is too thick, add water as needed. Set aside.
When salmon is done cooking, set a side and let cool. Flake the salmon in large chunks.
Heat up a large sauté pan, and place one tortilla in a at time. Heat on both sides until the tortilla softens*.
Place a handful of arugula in the middle of the tortilla, follow by about 3oz of salmon, and top with desired amount of dill curry sauce.
*Note – the tortillas will soften up a bit when heated up, but get firm as cool. Try to work with them as quickly as possible.