Salmon And Salad Wraps

As the weather warms up it's nice to have easy dinners that really don't take any effort to make up, but which taste delicious.

Especially on days when I work, this is high on the list of priorities. Even better when I just put all the components on the table and everyone helps themselves!

Salmon is my favourite fish and it matches so well with avocado and asparagus. You could use any fish that you prefer, or even prawns, but you want something that is quite firm fleshed so it doesn't completely fall apart and turn mushy. It's nice to have big chunks of fish to bite into.

I dressed my asparagus with a blood orange infused olive oil that we picked up in the Yarra Valley, which was just beautiful. You could use any flavoured oil that you have or just plain extra virgin olive oil.

I didn't make any other sauce or dressing for the salad as I felt the lemon juice, oil and juices from the  salmon were enough. Too much liquid just makes the wraps soggy and messy.  If you like more sauce, try some homemade mayonnaise or a good quality egg mayo to spread on the wraps first. Otherwise, do what I did and mash the avocado onto the wrap before adding everything else.

Recipes like this are really just an idea. Use the ingredients that you have on hand or what you like. You can be as creative or boring as you like and they will still taste great!

Salmon And Salad Wraps

A bunch of asparagus

2 salmon fillets, skin removed and pin boned

1 avocado, halved, skin removed and cut into chunky pieces

1 Lebanese cucumber, cut into sticks

A handful of cherry tomatoes, cut into quarters

A few handfuls of mixed lettuce/baby spinach/rocket

A handful of parsley and coriander leaves

1 lemon, cut into wedges

Flavoured extra virgin olive oil

Salt and pepper to taste

A packet of wraps or Mountain Bread of your choice

Snap the woody stems off the asparagus and place the spears in a heat proof dish. Pour over boiling water from the kettle and let sit for 5 minutes. Drain, cut in half and toss with salt, pepper and a drizzle of the flavoured oil. 

Place salmon fillets in a cold frying pan and place over medium high heat. This will help to render the fat.

Cook for 3-4 minutes each side or until golden and cooked to your liking. You still want a little bit of pink on the inside. Season to taste and set aside.

On a platter, arrange avocado, cucumber, cherry tomatoes, greens and asparagus.

On another platter, flake salmon fillets into chunks, scatter with herbs and place lemon wedges to the side.

To serve, put a wrap on a plate and top with a selection of some or all of the vegies and salmon. Squeeze some lemon over the top and roll up.

Enjoy!