Ingredients
Salmon and Marinade
- 2 Salmon Fillets (skinless)
- 1 tsp Smoked Paprika
- 1 tsp Dark Brown Sugar
- 1/2 tsp Sea Salt Flakes
- 1 clove Garlic (crushed)
- 1 tbsp Olive Oil (for marinade)
Wrap and Toppings
- 2 Wraps
- 3 tbsp Mayo
- 1-2 tbsp Hot Sauce (adjust to preference)
- 2 Spring Onions (finely chopped)
- 2 handfuls Watercress
- 1/2 Red Onion (finely sliced)
- 2 tbsp White Wine Vinegar
- Pinch of Salt (for pickling onions and seasoning)
- 1/4 Cucumber (finely chopped)
- Olive Oil (for drizzling)
- Salt and Pepper (to taste)
Instructions
- Prepare the Marinade and Salmon: In a medium bowl, combine 1 tsp smoked paprika, 1 tsp dark brown sugar, 1/2 tsp sea salt flakes, 1 crushed garlic clove, and 1 tbsp olive oil. Add the 2 skinless salmon fillets and mix with your hands to coat them thoroughly with the marinade.
- Grill the Salmon: Heat the grill to medium and line a baking sheet with foil. Place the marinated salmon fillets on the baking sheet and grill for about 4 minutes on each side, or until the salmon flakes easily with a fork.
- Make Spicy Mayo: While the salmon is cooking, mix 3 tbsp mayo with 1-2 tbsp hot sauce (adjust based on your spice preference) in a small bowl until well combined.
- Pickle the Red Onion: Place the finely sliced half red onion in a small bowl, add 2 tbsp white wine vinegar and a pinch of salt, then stir and leave to lightly pickle while the salmon cooks.
- Prepare the Wrap Base: Once the salmon is cooked, gently flake it into large pieces. Heat the 2 wraps in the microwave or oven for a couple of minutes until warm and pliable.
- Assemble the Wraps: Spread the spicy mayo evenly over each warm wrap. Divide the flaked salmon between the wraps, then top with the 2 handfuls of watercress, finely chopped spring onions, and 1/4 finely chopped cucumber. Add the pickled red onion slices, drizzle with olive oil, and season with salt and pepper to taste.
- Finish and Serve: Roll the wraps tightly to enclose all fillings and serve immediately for a fresh and flavorful meal.
Notes
- You can adjust the hot sauce quantity to make the mayo more or less spicy according to your taste.
- Make sure not to overcook the salmon to keep it moist and flaky.
- Lightly pickling the red onions adds a tangy crunch that complements the richness of the salmon.
- Use a sturdy wrap that can hold all the fillings without tearing.
- For an extra touch, you could add avocado slices or a squeeze of fresh lemon juice.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
