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Poached Salmon Wrap with Yogurt Dill Sauce

1 Hour
4 People
A plate of poached salmon wraps.


Salmon Wrap
1/2 lb salmon fillets
1 sliced fresh lemon
Pinch sea salt
Pinch freshly ground black pepper
1 Tbsp capers
2 Tbsp julienne Daikon radishes
1/2 cup peeled and diced cucumber
1/2 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
1 1/2 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. Place tortilla on a flat surface.

  5. Place 1/4 of salmon and vegetable mixture on a tortilla. Roll burrito style.


Calories 320
Protein 15g
Sodium 411mg
Carbohydrates 34g
Fat 14g
Fiber 5g
Cholesterol 30mg
Servings 4