Poached Salmon Wrap with Yogurt Dill Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

15 g
411 mg
34 g
14 g
5 g
30 mg

Salmon Wrap
½ lb salmon fillets
1 sliced fresh lemon
Pinch sea salt
Pinch freshly ground black pepper
1 Tbsp capers
2 Tbsp julienne Daikon radishes
½ cup peeled and diced cucumber
½ cup peeled and diced jicama
4 10-inch whole-wheat tortillas

Yogurt Dill Sauce
2 tsp fresh chopped dill
2 tsp canola oil mayonnaise
2 Tbsp low-fat sour cream
2 Tbsp plain nonfat yogurt
2 tsp fresh chopped scallions
1½ teaspoons whole grain mustard
1 Tbsp white vinegar
1 tsp prepared horseradish
Pinch turmeric powder

  1. Bring water to a boil in a large saucepan that will fit a steamer basket.  
  2. Lightly spray steamer basket with canola oil spray. Lay salmon fillet in basket, top with lemon slices and season with salt and pepper. Cook covered, until opaque, about 8 minutes. Allow salmon to cool and shred by hand.
  3. In a medium bowl, toss salmon and vegetables together. 
  4. In a small bowl, combine ingredients for Yogurt Dill Sauce. Fold sauce into the salmon mixture.
  5. Place tortilla on a flat surface. Place ¼ of salmon and vegetable mixture on a tortilla. Roll burrito style.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.