Salmon is one of the staples in my house. Just about everyone here (except my mother) really enjoys salmon, so it is often a go-to dinner. Very often, I prepare a family pack of salmon, only to find that someone has already eaten dinner elsewhere. I then repurpose the salmon for lunch the next day.
One of my favorite lunches is a grilled salmon wrap. It is portable, delicious and very satisfying. It is so simple to prepare once you know the way to roll the perfect wrap.
large pliable tortillas or wraps
arugula (see Kosher notes)
Thinly sliced tomatoes or other vegetables (optional)
grilled or baked salmon
STEP BY STEP DIRECTIONS
Lay out the wrap on a flat surface. I chose a rectangular wrap, but this can be made in exactly the same way using a round tortilla or wrap. Just make sure to use a tortilla or wrap that is soft and pliable, not brittle.
Choose your favorite dip or dressing or and spread it all over the wrap. This gives extra flavor to the salmon and helps the fillings adhere to the wrap.
Add the arugula by placing in a thin layer right over the sauce, making sure to cover about half of the tortilla.
Add any other thinly sliced vegetables. This will add another texture and/or moisture to your wrap.
Here I added beefsteak tomatoes from my garden. Tomatoes will add favor and moisture to the wrap. You can add thinly sliced cucumbers, peppers or jicama to add crunch. Of course, you may omit this step if you are a purist about your wrap.
Next, add the salmon. If there are any bones, remove and lay in a single strip or flake and place atop the arugula and vegetables.
Sprinkle on another thin layer of dressing or dip to keep the salmon flavorful.
Next, fold your wrap carefully.
Before we begin, here are two important points:
- Make sure that you are using a pliable and soft wrap or tortilla. Brittle tortillas or wraps will not work well for these wraps.
- You will be tempted to overfill your wrap. Don’t give in to temptation, It will make your wrap messy and impossible to roll up neatly.
Here are step-by-step instructions:
- Fold in the first side
- Now, fold in the second side
- Start rolling wrap from bottom to top, carefully move the stuffing toward the bottom of the wrap as your roll, leaving a least 1 1/2 to 2 inches at the top of the wrap. Roll the wrap all the way to the top.
- Wrap the parchment or wax paper around it.
- Using a very sharp knife, cut through the wrap on a diagonal.
Kosher laws disallow the eating of any whole insects and therefore most greens require a process of soaking, rinsing and in some cases, pureeing. Kashrut authorities differ somewhat on the proper checking of leafy vegetables. This blog was not designed to be your kosher authority, so please consult your local rabbinic authority regarding using greens such as arugula.