More Great Recipes: Sandwich

Salmon, Cucumber and Dill Wraps


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

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


bowl.


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


down.


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


Pairs Well With


Notes

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