Middle Eastern · Lunch
Spiced Salmon Wrap
Pan-seared salmon fillet rubbed with cumin, coriander and sumac, wrapped in a flour tortilla with garlicky yogurt sauce, shredded cucumber, red onion and fresh parsley. The fish stays flaky, the yogurt cool and tangy, the onion sharp and bright.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
548Calories
40.2gProtein
29.8gFat
31.6gCarbs
5.8gSugar
3.9gFiber
785mgSodium
114mgChol
6.9gSat Fat
980mgPotassium
190mgCalcium
3.4mgIron
4.9mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
mediterranean
quick-lunch
Instructions
1
Prep
Pat the salmon fillet dry, then rub both sides with cumin, coriander, sumac, salt and black pepper.
2
Sear
Heat the olive oil in a small skillet over medium-high heat and sear the salmon 3 to 4 minutes per side until golden and the centre flakes easily with a fork.
3
Build
Mince the garlic and whisk together with yogurt and lemon juice until smooth. Shred the cucumber and squeeze lightly. Chop the parsley. Warm the tortilla in the dry skillet over medium heat for about 20 seconds per side until soft and pliable.
4
Plate
Spread yogurt sauce over the tortilla, scatter cucumber, red onion and parsley across the centre, flake the salmon on top, fold the sides in and roll tightly into a wrap, tucking the ends under.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 22 tortilla-flour wrap (approximately 2 oz/57g)
- 2/3 cup160g plain yogurt
- 2 clove2 clove garlic
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp sumac
- 2 tbsp28g olive oil
- 1/2 cup60g cucumber
- 44 thin slices red onion
- 4 tbsp4 tbsp parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
