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Poached Salmon Wrap with Yogurt Dill Sauce
Ingredients
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
Instructions
Bring water to a boil in a large saucepan that will fit a steamer basket.
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.
In a medium bowl, toss salmon and vegetables together.
In a small bowl, combine ingredients for Yogurt Dill Sauce. Fold sauce into the salmon mixture. Place tortilla on a flat surface.
Place 1/4 of salmon and vegetable mixture on a tortilla. Roll burrito style.
Nutrition
| Calories | 320 |
| Protein | 15g |
| Sodium | 411mg |
| Carbohydrates | 34g |
| Fat | 14g |
| Fiber | 5g |
| Cholesterol | 30mg |
| Servings | 4 |