Book: "The Hollywood Wrap: 100 Quick and Easy Meals to Fuel Your Workout ..."
Book Author: Nancy Kennedy
Meat: Salmon
Produce: mixed greens, avocado, fresh dill, lemon
Spices: paprika, garlic powder, onion powder, cayenne pepper, thyme, black pepper
Sauces & Broths: Dijon mustard
Other: olive oil, lemon juice
Other: olive oil, lemon juice
Cooking Method: stove top (skillet)
Serves: 4
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Chef's Notes:
You can cook the fillets and refrigerate for a day or two before wrapping them up.
Cajun Spice Blend Ingredients:
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
4 salmon fillets (4 ounces each)
4 pieces (8 x 8-inch) whole wheat lavash (soft, thin flat bread)
2 cups mixed greens
1 Hass avocado, quartered
Lemon-Dill Vinaigrette Ingredients:
3 tablespoons fresh lemon juice
5 teaspoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 teaspoon fresh dill
Procedure:
1. Preheat the oven to 350°F.
2. To make the spice blend: Combine the paprika, garlic powder, onion powder, cayenne, thyme, and black pepper in a small bowl and stir to blend.
3. Using your fingers, pat the spice blend on top of the salmon fillets.
4. Heat a skillet over medium heat. Coat with cooking spray. Add the salmon to the skillet and cook for 3 to 5 minutes on one side. Flip the fillets and cook on the second side for an additional 3 to 5 minutes, or until cooked through. Transfer the salmon to a plate and let rest for 5 to 10 minutes.
5. Flake the salmon and arrange on the lavash. Top with the greens and avocado. To make the vinaigrette: Stir together the lemon juice, oil, mustard, and dill in a small bowl. Drizzle 1 tablespoon over the salmon. Roll up, tucking in the ends, and serve.
Recipe Type: Authentic
Book: "The Hollywood Wrap: 100 Quick and Easy Meals to Fuel Your Workout and Help ..."
Book Author: Nancy Kennedy
Publisher: Rodale
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source:
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