Strawberry Fields Salmon Wraps with Homemade Feta Vinaigrette
Ironically, I'm back with yet another restaurant-inspired recipe! I've been giving into my cravings as a source of recipe inspiration lately and it's making my taste buds really really ridiculously happy. This copycat is courtesy of Yellow Dog Eats' heavenly "Black Lab's Lunch" veggie wrap. At the risk of thoroughly confusing 99.9% of you, I changed the name, added some yummy wild Alaskan salmon as protein and whipped up my own version of their deliciously tangy feta dressing!
It's a bit unconventional as far as wraps go but ohmygosh is it GOOD! If you've ever had super sweet strawberries atop a fresh, crisp salad then you already know what I'm talking about. If you haven't, you're in for a treat! Snag some berries once they're in season in your area (it varies by location!) and give this sweet and savory wrap a try! It's bursting with antioxidants, omega fatty acids, and tons of flavor!
Strawberry Fields Salmon Wraps with Homemade Feta Vinaigrette
ingredients:
12 oz of wild Alaskan salmon
3 large 9-inch spinach tortillas
6 TBSP roasted red pepper hummus
3-4 cups of spring mix greens, chopped
1-1.5 cup(s) sliced strawberries
1/2 a large cucumber
3 large carrots
1/4 cup crumbled feta
a few drizzles of olive oil
1/8 tsp garlic powder
1/8 tsp paprika
salt and pepper to taste
fresh dill for topping
for the feta vinaigrette:
3-4 TBSP crumbled feta (plus extra, to taste)
3 TBSP quality olive oil
1 TBSP white vinegar
2 TBSP lemon juice
1/8-1/4 tsp fresh dill
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp paprika
a pinch of salt, if desired
serving suggestions I whipped this up to feed a trio, but don't fret too much over the serving size. The recipe as is will make 3 full wraps or 6 halves. If you're making this for yourself (as I frequently do!) simply halve the recipe and overstuff the tortilla! If you ever wind up with leftovers, the salmon, vegetables, spring mix, strawberries, feta and dressing can be tossed together to make a fantastic salad. This wrap makes an excellent lunch for picnics, school, or the office! Do a little advance prep by making the full recipe as is, and keeping the components (separately to prevent sogginess) in glass or plastic containers in the refrigerator until you're ready to assemble.
Pair it with pita chips and your favorite hummus or guac!
instructions:
Preheat your oven or toaster oven to 400 degrees F. Rub salmon with your favorite olive oil and top with garlic powder, paprika, salt, pepper and fresh dill. Arrange the salmon on a large sheet of foil and pinch closed into a pouch. Atop a baking sheet, bake until salmon is opaque, tender, and flakes easily with a fork. Cook time should be approximately 20-25 minutes depending on your oven.
ingredients:
12 oz of wild Alaskan salmon
3 large 9-inch spinach tortillas
6 TBSP roasted red pepper hummus
3-4 cups of spring mix greens, chopped
1-1.5 cup(s) sliced strawberries
1/2 a large cucumber
3 large carrots
1/4 cup crumbled feta
a few drizzles of olive oil
1/8 tsp garlic powder
1/8 tsp paprika
salt and pepper to taste
fresh dill for topping
for the feta vinaigrette:
3-4 TBSP crumbled feta (plus extra, to taste)
3 TBSP quality olive oil
1 TBSP white vinegar
2 TBSP lemon juice
1/8-1/4 tsp fresh dill
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp dried basil
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp paprika
a pinch of salt, if desired
serving suggestions I whipped this up to feed a trio, but don't fret too much over the serving size. The recipe as is will make 3 full wraps or 6 halves. If you're making this for yourself (as I frequently do!) simply halve the recipe and overstuff the tortilla! If you ever wind up with leftovers, the salmon, vegetables, spring mix, strawberries, feta and dressing can be tossed together to make a fantastic salad. This wrap makes an excellent lunch for picnics, school, or the office! Do a little advance prep by making the full recipe as is, and keeping the components (separately to prevent sogginess) in glass or plastic containers in the refrigerator until you're ready to assemble.
Pair it with pita chips and your favorite hummus or guac!
instructions:
Preheat your oven or toaster oven to 400 degrees F. Rub salmon with your favorite olive oil and top with garlic powder, paprika, salt, pepper and fresh dill. Arrange the salmon on a large sheet of foil and pinch closed into a pouch. Atop a baking sheet, bake until salmon is opaque, tender, and flakes easily with a fork. Cook time should be approximately 20-25 minutes depending on your oven.
While you wait, prep your produce, thinly slice the cucumber and carrots lengthwise. Feel free to use a veggie peeler to create paper-thin ribbons or simply use a knife to julienne them like I did! Remove the hull and tops from your berries and slice into thirds or quarters, lengthwise. Set aside.
Next whisk together the dressing by combining all the ingredients listed for the vinaigrette recipe and pulsing together in a blender or food processor until perfectly emulsified and slightly creamy from the feta.
When you're ready to eat, toss together the spring mix, strawberries and feta and lightly coat with dressing. Microwave your tortillas for 30 seconds or until they bend and roll easily and spread with a hearty layer of hummus. I use a roasted red pepper blend because I adore the flavor pairing but feel free to use whichever variety of hummus you'd like! Arrange salmon, strawberry salad mix, carrots, and cucumber on your tortilla and roll.
Use a little extra hummus to seal the tortilla or fasten with toothpicks if needed.
Now get this into your face, stat!
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