More Great Recipes: Sandwich

Salmon, Cucumber and Dill Wraps

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Member since 2006

Serves | Prep Time | Cook Time


For the salmon:
2 salmon fillets, about 6 ounces each
juice of 2 lemons
pinch of salt

For the wraps:
1 English cucumber
2 tablespoons lime juice
salt and pepper to taste
4 ounces low fat cream cheese
2 tablespoons diced, sweet onion
2 tablespoons freshly chopped dill
4, 12-inch flour tortillas

Place the lemon juice, salt, and about 3 cups of water in a 10" pan. Add

the salmon fillets and more water to cover the salmon if necessary.

2. Turn the heat to medium and bring the liquid to a simmer. Remove the

fillets when they are just opaque, about 2 to 3 minutes depending on

thickness. Place the fillets in the refrigerator to cool. (This can be done

in advance and kept covered in the refrigerator for up to 2 days.)

3. Flake the salmon into small pieces with a fork and set aside in a small


For the wraps:

4. Halve the cucumber lengthwise and scoop out the seeds. Cut it crosswise

and then into julienne strips. Toss the strips with a tablespoon of the lime

juice in a small bowl. Season with salt and pepper to taste.

5. In a small bowl, mix the cream cheese, onions and dill with the back of a

fork into a paste.

6. Cut 1 inch off one side of each tortilla. Place all the tortillas on your

work surface with the side that is still rounded facing you. Using half of

the cream cheese mixture, divide it among the four tortillas, spreading it

on the bottom edge. Top with the salmon, dividing it evenly among the

tortillas. Top with the remainder of the cheese mixture. Divide the cucumber

strips evenly among the tortillas. Roll up tightly ending with the cut side


7. You can make these ahead and chill them overnight, individually wrapped

in plastic.

8. Slice in half on the diagonal and serve at room temperature

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