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
Prep Time: 5 minutes
2 (6″) spinach 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 tomatoes and avocado and sprinkle with lemon juice. Roll up the tortillas and secure them with toothpicks, if necessary. If you choose to turn this into a finger food instead, cut them up into 2″ rolls. 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.