by ADMIN on SEPTEMBER 21, 2011
Don’t know what to do with canned salmon? How about salmon with the flair of greek: kalamata olive, basil, and feta cheese. All wrapped up and warmed in a crisp whole wheat wrap. Mm!
Did you know that canned salmon is just about always wild caught? If you like to buy wild salmon, but are nervous to pay the extra cost – canned salmon it a great substitute at a much lower price. Though it is a bit higher in sodium, it does have all the wonderful benefits omega-3 fatty acids and protein as fresh.
Side Note: When it comes to canned salmon, the skin and bones are typically canned along with the fish. Remove the skin and larger bones; however, it’s perfectly fine to leave in the smaller bones. These are crushed easily and add a dose of calcium to the meal.
Of course this recipe can also be made with fresh, cooked salmon.
Warm Greek Salmon Wraps
Prep time: 15 mins Cook time: 5 mins Total time: 20 mins Serves: 4
Greek salmon wrap with kalamata olives, feta cheese, garlic, and basil... mm!
1 can salmon, skin and larger bones removed
8 kalamata olives, chopped
¼ cup feta cheese
½ cup basil, roughly chopped
½ tsp garlic
2 tsp olive oil
½ tsp ground pepper
4 whole wheat wraps (I like whole wheat Lavash wraps)
Mix together salmon, olives, feta, basil, garlic, olive oil, salt and pepper.
Place a quarter of the salmon filling in a wrap and fold edges over to prevent spilling. Repeat with all wraps.
Place wraps, fold side down, on a hot skillet (no oil or butter needed) and let cook for about 1.5 minutes, or until golden brown. Flip wraps and cook for another 1.5 to 2 minutes.