Salmon Wraps with Watercress & Salmon Mayo

Salmon Wraps with Watercress & Salmon Mayo

These salmon wraps are a delicious combination of flaky grilled salmon, peppery watercress and zesty spicy mayo. They’re perfect for an easy lunch and even make a great meal prep idea.

Course Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 8

Total Time 18

Servings Wraps

Calories 574kcal

Author Amy Fulwood

Ingredients

For the Salmon

2 Salmon Fillets skinless
1 teaspoon Smoked Paprika
1 teaspoon Dark Brown Sugar
½ teaspoon Sea Salt Flakes
1 clove Garlic crushed
1 tablespoon Olive Oil

For the Wraps

2 Wraps
3 tablespoon Mayo
1-2 tablespoon Hot Sauce adjust according to spice preference
2 Spring Onions finely chopped
2 handfuls Watercress
½ Red Onion finely sliced
2 tablespoon White Wine Vinegar
Pinch of Salt
¼ Cucumber finely chopped
Olive Oil
Salt and Pepper

UK Measures - US Measures

Instructions

Start by making the salmon. Heat the grill to medium. Stir together the 1 teaspoon Smoked Paprika, 1 teaspoon Dark Brown Sugar, ½ teaspoon Sea Salt Flakes, 1 clove Garlic and 1 tablespoon Olive Oil in a medium bowl. Add the 2 Salmon Fillets and mix with your hands to coat in the marinade. Place on a foil lined baking sheet. Grill for about 4 minutes on each side until flaky.
While the salmon cooks add the 3 tablespoon Mayo and 1-2 tablespoon Hot Sauce to a bowl and mix together well. Put the sliced ½ Red Onion in a small bowl and add the 2 tablespoon White Wine Vinegar and a pinch of salt, mix together and leave to lightly pickle.
When the salmon is cooked gently flake into large pieces. Heat the 2 Wraps in the microwave or oven for a couple of minutes. Split the spicy mayo between the wraps and spread. Add the salmon and divide the 2 handfuls Watercress, 2 Spring Onions and ¼ Cucumber between the two wraps, finish with a drizzle of olive oil and a sprinkle of salt and pepper. Roll tightly and serve.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition