A great leftover idea. Poach wild salmon the day before (we teach you how; see below) and enjoy for dinner. Use the extra for lunch the next day or freeze for later use.
Serving Size: 1 sandwich
Volume: 2 sandwiches
Prep Time: 4 minutes
Cook Time: 15 seconds
Total Time: 5 minutes
2 (6″) spinach tortillas (or 4 corn tortillas or 2 low-fat whole wheat tortillas)
2 (4-6″) leaves watercress
1/2 an avocado, diced
6 ounces poached wild salmon steaks
4 cherry tomatoes, quartered
1 teaspoon freshly squeezed lemon juice
If you’re not sure how to poach wild salmon, click here for those directions.
Lay the tortillas on serving plates and top with the watercress. Mash the cold wild salmon into flakes and divide them evenly over the tortillas. Top each with 4 quarters of tomatoes and a sprinkling of lemon juice. Roll up the tortillas and secure them with toothpicks, if necessary. Microwave them on high for 15 seconds, and then cut them in half on the diagonal. If you choose to turn this into a finger food instead, cut them up into 2″ rolls. Add in the avocados cold. Remove the toothpicks before serving.
Why We Love It
This recipe is so versatile that it works for lunch, dinner and even as an appetizer if you cut up the tortillas really small. In their miniature version, they are the perfect cocktail party food. In full size, kids will love them, as they usually like most foods you can eat with your hands. They won’t even complain about all the veggies that are inside!