Saucy Salmon Wraps
- Preparation and cooking time
- Prep:
- Cook:
- 1 hour of marinating (Optional)
- Easy
- Makes 2 tortillas
This is my favourite wrap recipie. Lovely marinated baked salmon on a bed of rocket and cherry tomatoes, topped with the loveliest yoghurt sauce.
Ingredients
Marinade
- 4 tbsp Olive Oil
- 3 tbsp Teriyaki sauce
- 1 tsp Onion granules
- 1 tsp Dried Garlic
- Pinch of smoked salt
- Pinch of pepper
- 250g Salmon filet or side
Sauce
- 4 tbsp Olive Oil
- 3 tbsp Teriyaki sauce
- 1 tsp Onion granules
- 1 tsp Dried Garlic
- Pinch of smoked salt
- Pinch of pepper
- 250g Salmon filet or side
- 50g Greek strained yoghurt
- 2 tbsp Dijon Mustard
- 3 tbsp Mayonaise
- 2 tsp Honey
- 2tbsp Freshly squeezed lemon juice
Wrap
- 4 tbsp Olive Oil
- 3 tbsp Teriyaki sauce
- 1 tsp Onion granules
- 1 tsp Dried Garlic
- Pinch of smoked salt
- Pinch of pepper
- 250g Salmon filet or side
- 50g Greek strained yoghurt
- 2 tbsp Dijon Mustard
- 3 tbsp Mayonaise
- 2 tsp Honey
- 2tbsp Freshly squeezed lemon juice
- 2 corn tortillas
- Handfull of rocket
- A few cherry tomatoes
Method
- STEP 1Mix all the marinade ingredients in a bowl.
- STEP 2Put salmon in the bowl and rub marinade on it.
- STEP 3Cover with cling film and put in fridge for up to 1 hour.
- STEP 4Preheat oven to 200°C.
- STEP 5Remove from fridge and place in tin foil. Wrap and place in the middle of the oven
- STEP 6In the same bowl add the sauce ingredients and mix thoroughly.
- STEP 7After 20-25 Minutes remove and prepare your tortillas.
- STEP 8Add a some rocket, a few cherry tomatoes chopped in half, and a drizzle of our sauce.
- STEP 9Shred half the salmon in small pieces and add to tortilla.
- STEP 10Wrap with classic technique and cut in half. Enjoy!
