I recently made salmon in the wonder oven that I put over salad with a curry maple tahini dressing. It was delicious. While I was at it, I made sure to cook up some extra filets for dinner the next day. Enter these summer salmon salad wraps. I pulled the salmon out of the fridge, chopped up a few basic ingredients, mixed in a dressing, seasoned it, and voila. Simple and delicious. It’s definitely one I’ll be making more often this summer. When I added it to the seaweed, it tasted a bit like cooked sushi wraps. Perfect for those of us who don’t eat raw fish.
You can mix the salmon with any dressing you desire or have on hand that makes sense with it. Since I already had curry maple tahini dressing made (quick to make), I mixed the salmon with that, but it would also be great with a simple tahini mustard mix as well. For example: 2 TBSP tahini, small squeeze of lemon, dash of mustard powder, dash of onion & garlic powder, possibly a little smoked paprika, salt, pepper, and just enough water to get it mixed well. Next time I might skip the creamy dressing and try adding a few dashes of coconut aminos. Scoop that mix in the seaweed and top with sliced avocado. I think I’d be in heaven with that flavor mix too. You’ve got choices.
Summer Salmon Salad Wraps
One Serving
Ingredients
- 1 cooked 6-8 oz. salmon filet, room temp or cold from the fridge
- 1/4 cup finely diced red onion
- 2 celery sticks, finely sliced
- 1 TBSP fresh dill, finely chopped
- dressing of choice – 2 TBSP curry maple tahini dressing, your own tahini mustard mix, or a few dashes of coco aminos
- squeeze of lemon
- salt & pepper to taste
- optional, sliced avocado & tomato slices (I would only pair the tomato slices with the butter lettuce, not the seaweed wraps)
- mini roasted seaweed sheets and/or full sized butter lettuce cups
Method
In a small bowl, shred your salmon filet with a fork (see video below). Add in the red onion, celery, dill, tahini/mustard dressing of choice, lemon, salt & pepper. Mix together well. Scoop into either seaweed sheets or butter lettuce cups. Optionally top with avocado slices on either and tomato slices if using lettuce cups. Video Below
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