Honey Garlic Salmon Wrap
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Recipe Intro From cynthiajordan
This quick and easy salmon wrap recipe is perfect for a healthy lunch or dinner on the go! Featuring honey-glazed roasted garlic salmon, a creamy feta spread made with labneh, and a refreshing cucumber and tomato salad, all wrapped in a Tumaro's Multigrain Wrap. Packed with omega-3 fatty acids and Mediterranean flavors, this wrap is a delicious and nutritious meal option.
Recipe Description
Partnering with Tumaro's Multi-Grain Carb Wise™ Wraps, we've crafted a flavorful salmon wrap recipe that's a breeze to make. The feta spread, made with labneh, adds a Middle Eastern element, while ingredients like dill, cucumbers, honey, and lemon provide a burst of Mediterranean freshness. This salmon recipe is not only delicious but also quick and easy, making it a great addition to your meal rotation. For a complete Mediterranean meal, pair this wrap with Greek salad or serve it alongside lemon rice.
- Honey Garlic Salmon Wrap Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Honey Garlic Salmon Wrap Ingredients
Labneh (or Labne): Is a Middle Eastern strained yogurt that adds a luxurious and tangy element to this salmon wrap. If you don't have labneh on hand, you can easily substitute it with Greek yogurt or thick, strained regular yogurt. You can also use labne in sweet dishes like lemon cake and cheesecake.
Wild-Caught Salmon: Opting for wild-caught salmon over farm-raised salmon not only supports sustainable fishing practices but also offers several benefits. Wild-caught salmon typically contains a more diverse diet, resulting in a richer flavor profile and firmer texture. Additionally, wild-caught salmon tends to be lower in saturated fat and higher in beneficial omega-3 fatty acids compared to its farm-raised counterpart.
Tumaro's Multigrain Wraps: These wraps provide fiber and nutrients, complementing the salmon wrap's flavors without overpowering them. Their flexibility makes them easy to wrap and enjoy on the go. Substitute with whole wheat, spinach, or sun-dried tomato wraps if needed.
Test Kitchen Notes
Salmon Perfection: To ensure the salmon absorbs the marinade's flavors fully, rinse and pat it dry before marinating. Adjust baking and broiling times based on the fillet's thickness to achieve a perfectly cooked, firm, and flaky texture.
Garlic Infusion: Roasting the garlic adds a mellow and sweet undertone to the honey-garlic mixture, enhancing the overall flavor of the wrap.
Make-Ahead Tip: Prepare the feta spread and cucumber tomato salad ahead of time to allow the flavors to meld. This allows the ingredients to interact, enhancing the overall flavor in your wrap.
Feta Spread Consistency: For a chunkier texture and easier cleanup, consider mashing the feta spread ingredients together in a bowl with a fork instead of blending them.
Customize it! Feel free to get creative and add additional ingredients to your salmon wrap. Thinly sliced red onions can add a tangy crunch, while fresh spinach leaves can boost the wrap's nutritional content. Experiment with different herbs, such as parsley or cilantro, for added freshness and flavor.
Serve Immediately: For the best experience, serve the salmon wrap immediately after assembly to enjoy the contrast of warm, honey-infused salmon with the coolness of the feta spread and cucumber salad.
FAQs
How many calories in a salmon wrap?
The calorie count in a salmon wrap can vary based on the specific ingredients and portion sizes used. On average, a salmon wrap made with a Tumaro's Multigrain Wrap, honey-glazed roasted garlic salmon, creamy feta spread, and cucumber and tomato salad can range from 300 to 500 calories per wrap.
Can you freeze salmon wraps?
Yes, you can freeze salmon wraps for future consumption. It's best to wrap them tightly in plastic wrap or aluminum foil and store them in an airtight container. Frozen salmon wraps can be reheated in the oven or microwave when ready to eat, though the texture of the wrap may change slightly.
Should you rinse salmon before cooking?
It's generally not necessary to rinse salmon before cooking, as rinsing can potentially spread bacteria and does not significantly impact the flavor or safety of the fish. Instead, pat the salmon dry with paper towels before cooking to remove excess moisture.
Is it better to wrap salmon in foil or not?
Whether to wrap salmon in foil or not depends on the cooking method and desired outcome. Wrapping salmon in foil, also known as "en papillote," is a popular method for baking or grilling salmon as it helps to steam the fish, keeping it moist and flavorful. However, if you prefer a crispy skin or a grilled texture, cooking the salmon without foil may be more suitable
Recipe Card
ingredients
Salmon
- 1 head of garlic, roasted
- 2 tablespoons olive oil, divided
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground pepper, to taste
- 1/2 teaspoon crushed red pepper flakes
- 12 ounce salmon filet, rinsed and patted dry
ingredients
Feta Spread
- 1/4 cup labneh (or Greek yogurt)
- 4 ounces feta, drained and patted dry
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice, plus more to taste
- Kosher salt and freshly ground pepper, to taste
ingredients
Cucumber and Tomato Salad
- 2 teaspoons fresh dill, finely chopped
- 3 Persian cucumbers, diced
- 4 ounces cherry tomatoes, quartered
- 1/4 red onion, diced
- Fresh lemon juice, to taste
- Kosher salt and freshly ground pepper, to taste
- Bibb lettuce, for serving
- 4 Tumaro’s Multigrain Wraps, for serving
Method
Step 1
Preheat the oven to 350°F. Line a small baking sheet with foil or parchment paper and set aside.
To roast the garlic:
Step 1
Chop off the top of the garlic bulb.
Step 2
Drizzle it with about 2 teaspoons of olive oil and a pinch of salt and pepper.
Step 3
Wrap the bulb tightly in foil and bake for 30-40 minutes. Remove from oven and allow to cool completely before unwrapping.
To bake the salmon:
Step 1
In a small bowl, squeeze out the roasted garlic and combine with the honey, lemon juice, and red pepper flakes. Season to taste.
Step 2
Rub the remaining olive oil all over the salmon fillet. Season both sides well with salt and pepper.
Step 3
Bake for 15 minutes. Switch to the broiler and broil for another 5-10 minutes. Salmon should look firm and flakey, and the internal temperature should reach around 125°F.
Step 4
Remove from the oven and set aside until ready to use.
To make the feta spread:
Step 1
Combine the labneh and feta in a food processor. Blend until completely combined.
Step 2
Add the olive oil and lemon juice. Pulse until smooth and creamy. Season well to taste.
Step 3
Store in the fridge until ready to use.
To make the cucumber salad:
Step 1
In a bowl, toss the cucumber, cherry tomato, and red onion with dill. Season to taste. Set aside until ready to use.
To assemble the wrap:
Step 1
Spread roughly 2 teaspoons of the feta spread on one side of the wrap. Place a small pile of Bibb lettuce in the center of the wrap and top with a few pieces of cooked salmon.
Step 2
Spoon roughly 2 tablespoons of tomato salad on the other side. Flatten out evenly.
Step 3
Sprinkle the top with extra feta or dill (optional), and fold the wrap in half. Serve immediately.